One-Pot Chicken, Veggie, and Rice

 One-Pot Chicken, Veggie, and Rice

 One-Pot Chicken, Veggie, Rice

I love having food cooked and ready to go but one thing I don’t love is all the dishes that build up when making a meal!! If I had unlimited money then I’d probably hire someone to clean up after me. They don’t call me Messy Jessie for nothing…

This meal takes care of a lot of the mess. There’s only one pot, one pan, a cutting board, a knife, and some small measuring instruments. I’ll take it. This dish is extremely flavorful and tastes AMAZING reheated. You can double the recipe if you have a lot of hungry eaters in the family or if you don’t want to cook anything for the week.


  • 1.5-2 pounds boneless skinless chicken breasts chopped into 1-inch chunks
  • 8 ounces bacon
  • 1 sweet onion chopped
  • 1 green bell pepper diced
  • 5 cloves garlic minced
  • 15 ounce can diced tomatoes
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 cup frozen green peas
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • salt/pepper to taste


  1. Heat butter in a dutch oven or large pot over medium heat, spreading the olive oil over the bottom of the pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally.
  2. In a separate pan, cook bacon. (or can cook it in advance!)
  3. Once the bacon is cooked through, take out of the pan, put on a plate with paper towel to cool.
  4. Add onion, bell pepper, and garlic to pot with the chicken. Cook until the onion turns translucent. Stir occasionally.
  5. Chop the bacon into small chunks.
  6. Add diced tomatoes (including liquid), bacon chunks, dry rice, chicken broth, thyme, paprika, and cayenne. Stir well.
  7. Bring to a boil. Cover and reduce heat to medium-low. Let simmer until the rice is tender and most of the liquid is absorbed, about 20-30 minutes.
  8. Stir in frozen green peas and let sit for a few minutes. Season with salt and pepper to taste.

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