Pin this There's something about one-pot meals that just works when you're stretching every dollar in the kitchen. I picked up this recipe on a Tuesday evening when my pantry was looking pretty bare, but I had a few cans stashed away and suddenly remembered how my abuela made arroz con pollo on nights when groceries had to go the distance. This version ditches the complexity and leans into what Dollar Tree actually carries, and somehow it tastes just as comforting.
I made this for my neighbor last month when she mentioned feeding her kids on a tight budget, and watching her face light up when she tasted it reminded me that good food doesn't need fancy ingredients or a long ingredient list. She actually asked for the recipe right there at the table, fork still in hand.
Ingredients
- Canned chicken breast: Two cans give you the protein backbone here, and honestly, the texture works way better than you'd expect since the rice absorbs all those savory juices.
- Long grain white rice: Uncooked rice lets you control exactly when it finishes, and it won't turn mushy if you're not watching the clock like a hawk.
- Mixed vegetables: Canned or frozen both work great, and they're already soft so they just need warming through.
- Diced tomatoes with green chilies: Don't drain these, the liquid is where the flavor lives and it helps cook the rice perfectly.
- Chicken broth: Use bouillon cubes if that's what you have, the seasoning layer you're about to build makes all the difference anyway.
- Vegetable oil: Just enough to toast the rice and create that flavor base everything else builds on.
- Garlic powder, onion powder, paprika, oregano, cumin: This spice combo is what transforms canned ingredients into something that tastes intentional and delicious.
Instructions
- Toast the rice foundation:
- Heat your oil in a large pot over medium heat and sauté the onion for a couple minutes if you have one, then add your rice and stir it around for about 2 minutes until it smells warm and slightly nutty. This step is actually crucial because it seals the rice and keeps each grain separate instead of mushy.
- Bring everything together:
- Dump in the chicken, vegetables, tomatoes with their liquid, and pour your broth right over top. This is where it gets exciting because you can smell all those spices coming together.
- Season with intention:
- Sprinkle in the garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper, then stir the whole pot so every grain of rice gets a taste of what's coming.
- Let it simmer:
- Bring the whole thing to a boil, then drop the heat to low, cover it, and let it sit for 18 to 20 minutes without peeking. The steam does all the work here, and the rice absorbs all that broth until it's tender and flavorful.
- Finish and taste:
- Fluff everything with a fork to separate the rice, take a bite, and adjust salt or spice to your preference because your stove might run different from mine.
Pin this My kid asked for seconds last week, and that's when I knew this recipe had actually moved into the regular rotation instead of being a one-time budget stretch. There's something special about feeding people well when you're being smart with money.
Smart Swaps That Actually Work
If you find rotisserie chicken at the store, shred it and swap it in for the canned stuff, or use leftover cooked chicken from whatever you made last night. Frozen mixed vegetables work just as well as canned and sometimes taste fresher. That squeeze of lime juice or cilantro at the end isn't optional in my house anymore, it just lifts everything, but it's genuinely optional if you don't have it.
When You Want More Heat
A pinch of cayenne stirred in during seasoning gives you a gentle warmth, or if you're feeling brave, a splash of hot sauce at the end lets people adjust their own spice level. I've learned that building heat gradually is better than surprising everyone at the table.
The Cleanup and Timing Reality
This genuinely takes 40 minutes from pantry to table, and most of that is the rice simmering while you're free to do something else. The whole meal lives in one pot, which is the part I love most on nights when I don't have the energy for a sink full of dishes.
- Have all your seasonings measured out before you start because once the rice is in, you want to move quickly.
- Use a pot with a tight-fitting lid so the steam stays in and does its job properly.
- If your rice is still cooking at the 20-minute mark, just give it another minute or two instead of panicking.
Pin this This recipe taught me that budget cooking and delicious cooking don't have to be different things. It's become my go-to when I want something hearty and real without the stress.
Frequently Asked Recipe Questions
- → Can I use fresh chicken instead of canned?
Yes, cooked or leftover rotisserie chicken works well. Just add it towards the end to warm through without overcooking.
- → Is it possible to use frozen vegetables?
Frozen mixed vegetables can replace canned ones. Add them directly to the pot without draining.
- → How do I adjust the spice level?
Add cayenne pepper or a splash of hot sauce for extra heat according to your preference.
- → What can I use if I don’t have chicken broth?
You can substitute broth with water plus a bouillon cube or seasoning to maintain flavor depth.
- → Should the rice be rinsed before cooking?
Rinsing is optional. Toasting the rice before adding liquids enhances the flavor and texture.