One-Pot Chicken and Rice

    1 hour 5 min

    This dish is not only wholesome, but also extremely easy to make. It uses a few ingredients that you probably have at hand. The flavouring for the dish, comes from the natural juices of the chicken and the instant soup mix. Feel free to substitute in different flavoured soup granules. Serve with steamed vegetables.

    10 people made this

    Serves: 4 

    • 30g margarine or butter
    • 1 (1.35kg) whole chicken, giblets removed, cut into pieces
    • 75g easy cook rice, uncooked
    • 1 green pepper, chopped
    • 475ml water
    • 2 tablespoons instant chicken soup granules or to taste

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Melt the margarine/butter in a large frying pan over medium high heat. Fry the chicken sections in the for 2 minutes per side or until browned. Remove chicken and set aside.
    2. Add the rice and green pepper; saute for 3 minutes or until slightly browned. Add the soup granules and water; stir together well. Bring to the boil, then add the chicken, reduce heat to low and simmer for 45 minutes.

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    Reviews in English (13)


    This was a hit with my family!! I substituted onion soup mix for the chicken soup mix and the flavor popped. Also, used brown rice which took a little longer to cook but tasted so yummy! Simple and delicious!  -  23 Jul 2009  (Review from Allrecipes US | Canada)


    This recipie is easy to make on a busy day, plus my family thought it tasted great. A red bell pepper also works well in this dish, if someone doesn't like green peppers.  -  26 Mar 2008  (Review from Allrecipes US | Canada)


    Although I changed a few things, this was a great base recipe. First, I used olive oil to brown the chicken. I used the boneless thighs I had in the freezer, which stayed nice and juicy. I used carrots and celery for the veggies and I might even use peas next time. Lastly, I used onion soup mix as others had suggested. It turned out great and so amazingly easy to make. The only thing I might do different would be to use regular rice instead of instant. The rice was a little soggy for my taste. Thanks for this great recipe!  -  07 Mar 2010  (Review from Allrecipes US | Canada)