This One Pot Chicken and Rice recipe is made with chicken, Cajun seasoning, rice, bell peppers, and corn for a cozy, flavorful meal ready in 30 minutes!
You ever have one of those “Why did I not plan dinner?” moments? Yeah, this recipe came from one of those chaotic weeknights where I was this close to texting my husband, “Pizza tonight?”
It was a Wednesday. Midweek burnout was real, and the fridge situation? Not promising. There was a lone pack of chicken, half a bag of rice, and some peppers hanging on for dear life. But there was also this jar of Cajun seasoning—half-used and staring at me like it had the answers.
So, I went for it. Chicken? Check. Rice? Check. Spices? Tossed it all in one pot, said a quick prayer to the flavor gods, and let it cook.
The smell? Incredible. The taste? Even better. Juicy, tender chicken. Perfectly seasoned rice. Sweet pops of corn. And just enough spice to keep things interesting.
My husband? He took one bite, paused, then went back for seconds before I even sat down. (That’s his version of a standing ovation.)
So yeah, this One Pot Chicken and Rice? It’s now a regular thing around here.
Why You’ll Love This One Pot Chicken and Rice Recipe?
- One Pot = Less Cleanup: Seriously, who wants to wash a pile of dishes after dinner? Not me.
- Big, Bold Flavors: The Cajun seasoning makes every bite sing.
- Fast & Family-Friendly: Ready in 30 minutes and picky-eater approved.
- Balanced Meal: Protein, carbs, veggies—it’s all here.
- Totally Customizable: Not into spice? Dial it down. Love heat? Bring it on.
Ingredient Notes:
Let’s break down these simple ingredients that work so well together:
- Chicken: I like using chicken breast or thighs—whichever I have on hand. Thighs stay juicier, but breasts work just fine too.
- Rice: Long-grain white rice is perfect here because it soaks up the broth beautifully. Avoid instant rice (trust me, it turns mushy).
- Cajun Seasoning: The hero of this dish. Bold, smoky, slightly spicy. Some blends are saltier than others, so taste as you go.
- Bell Peppers: Red and green both add sweetness and a bit of crunch. Plus, they make the dish pop with color.
- Corn: Frozen corn works great here—no need to thaw!
- Garlic & Ginger: Flavor powerhouses that make the base extra aromatic.
- Chicken Broth: Go for low-sodium so you can control the salt level.
- Olive Oil: Helps everything cook evenly and adds richness.
- Cilantro: Bright, fresh, and perfect for a finishing touch.
Pro Tip: If you like heat, toss in some sliced jalapeños before serving for a spicy kick!
How To Make One Pot Chicken and Rice?
Step 1: Sauté the Aromatics
Heat the olive oil in a large non-stick pot over medium heat. Once shimmering, add the chopped onion. Let it cook for about 2-3 minutes until it softens. You know that perfect point where it smells amazing but hasn’t browned yet? That’s the sweet spot.
Step 2: Cook the Chicken
Toss in the minced garlic and ginger—just long enough to get fragrant (about 30 seconds). Then, add the chicken pieces. Cook them for 5-7 minutes, stirring occasionally, until golden on the outside. (They don’t need to be fully cooked yet—don’t stress, the broth will finish the job!)
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Step 3: Season and Add Rice
Pour in the chicken broth, followed by the Cajun seasoning, salt, and pepper. Stir in the uncooked rice, bell peppers, and corn. Give it a good stir so everything is coated with those spices.
Step 4: Simmer Away
Cover the pot with a lid and reduce the heat to medium-low. Let it simmer for 20-25 minutes. The rice should soak up the broth and get perfectly fluffy. If the liquid runs out before the rice is done, just add a splash more broth and keep cooking.
Step 5: Add Fresh Cilantro & Serve
Once the rice is fully cooked and the liquid is absorbed, remove the pot from heat. Sprinkle the chopped cilantro over the top and give it a gentle fluff with a fork.
Serve immediately—and don’t be shy with extra herbs or sliced jalapeños for a finishing touch!
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in a sealed container for up to 2 months.
- Reheating Tip: Add a splash of broth when reheating to keep it from drying out.
Variations and Substitutions:
Feeling adventurous? Here are some ways to switch it up:
- Protein Swaps: Try shrimp, turkey, or tofu.
- Rice Options: Brown rice works but needs extra broth and cook time.
- Veggie Boost: Add mushrooms, peas, or even spinach.
- Extra Creamy: Stir in a splash of cream or coconut milk after cooking.
- Heat Level: Add cayenne for more spice—or skip it entirely for a milder dish.
What to Serve with One Pot Chicken and Rice?
This dish pretty much holds its own, but if you want to round it out:
- Fresh Salad: A light cucumber salad with lemon vinaigrette.
- Crusty Bread: Perfect for soaking up that flavorful broth.
- Roasted Veggies: Try Brussels sprouts or roasted carrots.
- Cornbread: Because Cajun + cornbread? Yes, please.
Frequently Asked Questions:
Can I use brown rice instead?
Sure! Just know it takes longer—around 35-40 minutes—so add extra broth.
Is this dish super spicy?
It’s mild with a kick, but you can adjust the heat by controlling the Cajun seasoning or adding cayenne.
Can I make it in the Instant Pot?
Absolutely! Sauté the chicken and onions using the sauté mode, then add the rest and cook on high pressure for 6 minutes, with a 5-minute natural release.
This One Pot Chicken and Rice is the kind of cozy, flavorful meal that makes you feel like you’ve got it all together—even on those chaotic weeknights.
If you try it, I need to hear about it! Did you add your own twist? Drop a comment or tag me on social media—I love seeing your kitchen wins!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One Pot Chicken and Rice
Ingredients
- 3 tablespoons olive oil
- ¼ cup onion finely chopped
- 1 pound boneless skinless chicken breasts or thighs, cut into strips or cubes
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 2 ¼ cups low-sodium chicken broth
- 4 teaspoons Cajun seasoning
- Salt and black pepper to taste
- 1 cup long-grain white rice uncooked
- ⅓ cup green bell pepper sliced into strips
- ⅓ cup red bell pepper sliced into strips
- ⅓ cup frozen corn
Instructions
Prepare the Aromatics
- Heat the olive oil in a large non-stick pot over medium heat. Once the oil is hot, add the finely chopped onion. Cook for approximately 2-3 minutes, or until softened and translucent, stirring occasionally.
Cook the Chicken
- Add the minced ginger and garlic to the pot, cooking for about 30 seconds until fragrant but not browned.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally, until the chicken is seared and golden brown. The chicken does not need to be fully cooked at this stage.
Incorporate the Seasonings and Rice
- Pour in the chicken broth, then stir in the Cajun seasoning, salt, and black pepper.
- Add the uncooked rice, green bell pepper, red bell pepper, and frozen corn. Stir well to ensure the ingredients are evenly distributed, and the spices coat the chicken and vegetables thoroughly.
Simmer Until Fully Cooked
- Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and allow the mixture to cook for 20-25 minutes. The rice should absorb the liquid completely, and the chicken should be fully cooked through.
- Note: If the rice finishes cooking before the liquid is fully absorbed, remove the lid for the final few minutes to allow excess moisture to evaporate. If the liquid evaporates too quickly, add a small splash of broth and continue cooking.
Garnish and Serve
- Remove the pot from heat. Sprinkle the freshly chopped cilantro over the chicken and rice. Gently fluff the rice with a fork to incorporate the cilantro evenly.
- Serve immediately, garnished with sliced jalapeños or extra cilantro if desired.
Notes
- Cajun Seasoning: Confirm your Cajun seasoning is certified gluten-free, as some blends may contain fillers with gluten.
- Chicken Broth: Use a gluten-free labeled chicken broth, as some varieties may contain wheat additives.
- Corn: Frozen corn is typically gluten-free but double-check packaging for potential cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
