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Canned Chicken and Rice - A Quick, Comforting Weeknight Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups low-sodium chicken broth (or water + bouillon)
  • 1 (10–12.5 oz) can chicken, drained and flaked
  • 1 cup frozen peas and carrots (or any mixed vegetables)
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley or Italian seasoning
  • 1/2 teaspoon paprika (optional)
  • 1/4 cup grated Parmesan or shredded cheddar (optional)
  • 2–3 tablespoons cream, half-and-half, or plain Greek yogurt (optional for creaminess)
  • Lemon wedges and chopped fresh parsley for serving (optional)

Instructions
 

  • Warm the pan: Heat olive oil or butter in a medium saucepan or deep skillet over medium heat.
  • Soften aromatics: Add onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
  • Toast the rice: Add the rice. Stir for 1 minute to coat the grains. This helps the texture stay fluffy.
  • Add liquid: Pour in chicken broth. Stir in salt, pepper, parsley, and paprika if using. Bring to a gentle boil.
  • Simmer: Reduce heat to low, cover, and cook 15–18 minutes, until rice is tender and liquid is absorbed. Avoid lifting the lid often.
  • Stir in the chicken and veggies: Flake the canned chicken with a fork. Fold it into the rice with the frozen peas and carrots. Cover and cook 3–4 more minutes to warm through.
  • Make it creamy (optional): Stir in cream or yogurt and cheese until melted and smooth. Taste and adjust seasoning.
  • Finish and serve: Fluff with a fork. Squeeze a little lemon on top and sprinkle with fresh parsley if you like. Serve warm.