You start by browning a pound of ground chicken with diced onion and a simple blend spices. From there it’s a one-pan, lid-on simmer until the rice is tender and the vegetables are heated through. When we tested it, jasmine rice gave the quickest and fluffiest rice, and every frozen veggie blend we tried (peas and carrots, broccoli, a Normandy mix) worked great.

What our readers are saying

Super quick and easy to make! For such a simple recipe it is still packed a lot of flavor. We used orzo and a frozen blend of green beans, peas and carrots… so yum. Leftovers are equally tasty! 

Philesa

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Close up overhead image of ground chicken and rice with veggies in a skillet with a serving spoon. this recipe

Why we cook it this way

The flavor here is deliberately middle of the road. The seasoning blend gives the chicken a warm, savory flavor without being overpowering. That’s the whole idea: this is a family friendly skillet. It’s perfect for dinner one night and leftovers with a little sauce or salsa the next day.

How to make ground chicken and rice with veggies (step-by-step)

Overhead image of chopped onion on a cutting board with a ramekin of seasonings.
Chop onion and combine all of the seasoning ingredients in a small bowl or ramekin.
Angled image of pouring seasonings into a skillet with ground chicken and chopped onion.
Add onion, ground chicken and seasoning mixture to the pan and break up into bits.
Overhead image of stirring together the ground chicken, onion and seasonings in a skillet with a wooden spoon.
Stir occasionally until browned, about 7-8 minutes.
Angled image of pouring uncooked rice into the skillet of cooked chicken.
Once the chicken is browned, add uncooked rice.
Pouring broth into the skillet of cooked ground chicken, onion, seasonings, uncooked rice and frozen veggies.
Add frozen veggies and broth to the pan.
Stirring together all of the ingredients in the skillet before putting the lid on to simmer on the stove.
Stir to mix well and evenly distribute the rice.
Placing the lid on the skillet.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes.
Overhead image of the cooked ground chicken and rice with veggies meal in a skillet with a serving spoon.
Serve once rice is cooked and enjoy!

Related –> Check out this dutch oven baked chicken thighs with rice!

What we learned testing this

  • Swapping the rice changes the timing: brown rice and other whole grains need more broth and a longer cook time than the quick white variety the recipe is written for, so plan for that if you sub.
  • Taste before you serve: The seasoning is gentle, so check it at the end and add salt or a little more of the seasoning mix if your family likes a bolder flavor profile.
  • If it looks wet, dry it out: Frozen veggies vary in how much water they give off. When the rice is done but the liquid is pooling, take off the lid and simmer a couple minutes.
  • Great for leftovers: It keeps several days in the fridge. Portion it into containers for lunches, and stir in a sauce so it tastes a little different each day.
Close up angled image of ground chicken and rice with veggies in a skillet with a serving spoon.

What to serve with it

This is a one-bowl meal on its own, but it really becomes versatile with a sauce spooned over the top. Our chipotle aioli adds a little heat and creaminess, and a roasted red pepper sauce turns it into something closer to a stuffed-pepper bowl. We’ve also mixed it with some additional greens with a little salsa on top. Simple, easy, delicious.

Close up overhead image of ground chicken and rice with veggies in a skillet with a serving spoon.
4.59 from 12 ratings
Get the Recipe:

Ground Chicken and Rice with Veggies (One Pan)

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4
Long-grain jasmine rice cooks right in the skillet with the chicken, soaking up the broth and simple seasonings in about twenty minutes. Frozen vegetables go straight in from the bag with no thawing, and dinner is on the table from one pan in thirty-five minutes, about five of them hands-on.
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Ingredients

  • 1/2 onion, diced
  • 1 tbsp avocado oil
  • 1 lb ground chicken
  • 1 cup uncooked rice, (we use white jasmine rice)
  • 2.33 cups chicken broth, (or vegetable broth)
  • 16 oz frozen mixed veggies, (we often use peas, carrots and green beans or a normandy mix)

For the seasoning mix:

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp ground sage
  • 1 tsp oregano
  • 1 tsp sea salt

Instructions
 

  • Prep onion as noted and combine all of the seasoning ingredients in a small bowl or ramekin and set aside.
    1/2 onion, diced, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp ground sage, 1 tsp oregano, 1 tsp sea salt
  • Add oil to a large skillet (use one with a cover) and once it's heated up add the onion, ground chicken and seasoning mixture to the pan and break up into bits. Stir occasionally until browned, about 7-8 minutes.
    1 tbsp avocado oil, 1 lb ground chicken
  • Once the chicken is browned, add uncooked rice, frozen veggies and broth to the pan. Stir to mix well and evenly distribute the rice.
    1 cup uncooked rice, 16 oz frozen mixed veggies, 2.33 cups chicken broth
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is fully cooked. Serve once rice is cooked and enjoy!

Last Step:

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Notes

  • Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  
Calories: 455kcal, Carbohydrates: 56g, Protein: 28g, Fat: 14g, Fiber: 6g
Course: Main Course
Author: Erica Winn
Cuisine: American
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