ONE-POT BUDGET CHICKEN AND SPRING VEGETABLE RICE UNDER $5
This one-pot budget chicken and spring vegetable rice is hearty, affordable, and packed with simple ingredients. It's an easy family-friendly dinner that delivers great flavor while keeping costs low.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Knife and Cutting Board
- Measuring cups
Ingredients
For the Chicken and Rice:
- 1 lb chicken thighs, diced
- 1 ½ cups long-grain white rice
- 2 cups frozen mixed spring vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
Optional Garnish:
- 2 tablespoons green onions, sliced
- 1 tablespoon fresh parsley, chopped
Instructions
Cook Chicken
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned, about 5 minutes.
Add Aromatics
- Stir in onion and garlic. Cook for 2–3 minutes until softened and fragrant.
Add Rice
- Add rice and stir for 1 minute to lightly toast the grains.
Simmer
- Pour in chicken broth and add salt, pepper, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
Add Vegetables
- Stir in frozen spring vegetables. Cover and cook for 5 more minutes until rice is tender and vegetables are heated through.
Serve
- Fluff rice with a fork, garnish if desired, and serve warm.
Notes
- Budget-Friendly: Uses affordable pantry staples and frozen vegetables.
- One-Pot Meal: Minimal cleanup makes busy nights easier.
- Meal Prep Friendly: Stores well in the refrigerator for up to 4 days.
- Protein Boost: Add extra chicken or beans for more protein.
- Freezer Option: Freeze portions for up to 2 months and reheat when needed.