One-Pot Chicken and Rice
Diced chicken thigh, carrot and peas cooked together with long-grain rice in seasoned stock — a simple one-pot dinner ready in 45 minutes.
Prep
15 min
Cook
30 min
Total
45 min
Yield
6 child portions
Nutrition note
Chicken provides protein and iron; rice gives energy. Carrot and peas add fiber and varied color.
Ingredients
- 11 tablespoon olive oil
- 2500 g boneless skinless chicken thigh, diced
- 31 small onion, finely chopped
- 41 carrot, diced small
- 51 cup (180 g) long-grain rice, rinsed
- 62 1/2 cups (600 ml) low-sodium chicken stock
- 71 cup (150 g) frozen peas
- 81/2 teaspoon dried thyme
Method
- 1
Heat oil in a wide pot. Brown chicken for 5 minutes.
- 2
Add onion and carrot; cook for 4 minutes.
- 3
Stir in rice and thyme, then add stock. Bring to a simmer.
- 4
Cover and cook on low for 18 minutes, stirring once.
- 5
Add peas, cover and cook for 4 more minutes. Check chicken is fully cooked and rice is tender.
Complete the Meal
Serve with yogurt or sliced avocado.
Allergens
Check stock for allergens and sodium.
Ingredient Substitutions
- Use turkey instead of chicken.
- Use chickpeas and vegetable stock for a vegetarian version.
- Use frozen mixed vegetables for convenience.
Storage & Reheating
Refrigerate for up to 2 days and reheat rice thoroughly only once.
Freezer Guidance
Freeze promptly in shallow portions for up to 1 month.
Picky-Eater Strategy
Serve chicken, rice and peas in separate small piles if mixed dishes are difficult.
Little Helper Job
Let your child add the peas and fluff the rice after cooling slightly.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.