One Pot Chicken and Tomato Rice
Who can resist a one pot wonder? We’ve baked tender chicken, veg and rice in a punchy blend of spices for an easy weekday dinner.
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NutritionPer Serving
- Calories443
- Carbs56g
- Protein37g
- Fat5.6g
- Saturates1.4g
- Sugars11g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
In the middle of the week we love to make a recipe that saves on time, calories and washing up! This One Pot Chicken and Tomato Rice is just what you need – it’s hearty and filling, quick and easy, and packed with flavours.
Anything that can be cooked in one pot is always a winner with us, and this recipe is no exception. We’ve coated the chicken in a homemade seasoning that’s similar to Cajun spice, a mixture of herbs and spices that brings just the right amount of smokiness and spiciness to your ingredients.
On the table in under an hour, this is a super easy recipe to batch cook. Leftovers are ideal for later in the week, or freeze them for when you need a low calorie, slimming friendly meal in a hurry.
What diets is this One Pot Chicken and Tomato Rice suitable for?
This One Pot Chicken and Tomato Rice recipe is suitable for anyone following a dairy free diet. It can be made gluten free as long as you use a gluten free stock cube.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make One Pot Chicken and Tomato Rice?
Nope! You don’t need any unusual ingredients to make this recipe, although there are a couple of bits of equipment that will make it easier:
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You will need a large casserole dish with a lid that can be used both on the hob and in the oven. This one is ideal and will come in handy for so many different recipes.
A fruit squeezer like this will make it easier to extract the juice from your lemons. You can also use it to juice other citrus fruits such as oranges and limes.
How many calories are in this One Pot Chicken and Tomato Rice?
This One Pot Chicken and Tomato Rice is included in our Weekly Indulgence category because it contains 443 calories per portion.
If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 180°C.
Step 2
Mix together all the ingredients for the spice mix and use half to coat the chicken pieces.
Step 3
Spray the casserole pan with low calorie cooking spray and place over a medium to high heat. When hot, add the chicken pieces and cook for 2 minutes each side. Remove from pan and place to one side.
Step 4
Give the pan another spray and add the onions and peppers. Sauté for 5 minutes until beginning to soften.
Step 5
Add the beans and courgette, then add the remaining spice mix and garlic. Cook for one minute, stirring to ensure everything is well combined.
Step 6
Stir in the rice, then add the tomatoes, stock and lemon juice.
Step 7
Stir in the tomato puree, then return the chicken pieces to the pan.
Step 8
When it begins to bubble, cover with a tight fitting lid and place in the preheated oven for 30 minutes.
Step 9
Remove from the oven and serve with the lemon wedges.
What could I serve with this One Pot Chicken and Tomato Rice?
This recipe is a hearty meal all on its own! You don’t need to serve anything extra but if you wanted you could serve some extra veg or a salad to help you reach your 5-a-day:
How do you know when One Pot Chicken and Tomato Rice is cooked?
You should cook this One Pot Chicken and Tomato Rice until the chicken is cooked all the way through, with no pinkness left inside. The vegetables should be tender and the rice should have softened.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep One Pot Chicken and Tomato Rice in the fridge?
Once you’ve served this recipe, you should eat it as soon as possible.
If cooked rice is left standing at room temperature the spores inside it can start to grow into bacteria. This bacteria can be destroyed by reheating the rice thoroughly.
You should remember to do the following if you want to batch cook and store leftover rice dishes:
- Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
- Reheat and use any leftover rice (stored in the fridge) within one day.
- When you reheat any rice, always check it is steaming hot all the way through.
- Don’t reheat cooked rice more than once.
Can I freeze One Pot Chicken and Tomato Rice?
Yes you can! As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:
- Make sure it’s cooled and frozen as soon as possible after cooking (you can freeze in batches to speed this up).
- Always reheat until piping hot, and never more than once.
How do I reheat One Pot Chicken and Tomato Rice?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 3-5 minutes, stirring halfway through, until piping hot.
From frozen: Allow to defrost overnight in the fridge and then reheat as above.
For more information about reheating rice please take a look at the NHS website.
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One Pot Chicken and Tomato Rice
Who can resist a one pot wonder? We’ve baked tender chicken, veg and rice in a punchy blend of spices for an easy weekday dinner.
-
Prep Time
15 MINS
-
Cook Time
40 MINS
- KCals 443
- Carbs 56G
Instructions
- Preheat the oven to 180°C.
- Mix together all the ingredients for the spice mix and use half to coat the chicken pieces.
- Spray the casserole pan with low calorie cooking spray and place over a medium to high heat. When hot, add the chicken pieces and cook for 2 minutes each side. Remove from pan and place to one side.
- Give the pan another spray and add the onions and peppers. Sauté for 5 minutes until beginning to soften.
- Add the beans and courgette, then add the remaining spice mix and garlic. Cook for one minute, stirring to ensure everything is well combined.
- Stir in the rice, then add the tomatoes, stock and lemon juice.
- Stir in the tomato puree, then return the chicken pieces to the pan.
- When it begins to bubble, cover with a tight fitting lid and place in the preheated oven for 30 minutes.
- Remove from the oven and serve with the lemon wedges.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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22 comments
See what others have to say
PaulineTuesday 3rd October 2023
Made this tonight in my Instant Pot, used diced chicken breast and 400ml passata instead of tinned tomatoes. Just chucked it all without sauté etc and reduced stock by 100ml. 9 mins on pressure cook and 10 mins natural release and was cooked to perfection….flavours are amazing!
SharonMonday 23rd October 2023
Hi Pauline, we’re so pleased you enjoyed our One Pot Chicken and Tomato Rice. Thanks for sharing your Instant Pot method with us!
VegRSunday 10th September 2023
SUCH an amazing recipe. I made it with brown rice and quorn pieces and it made both taste so good!!!
LisaTuesday 12th September 2023
That sounds lovely! Our recipes are quite easy to adapt to veggie. Glad you enjoyed it
Angela GriffithsTuesday 29th August 2023
I cooked this today but the rice didn’t cook in the 30 minutes cooking time. I did use brown rice though or should I have cooked the rice first?
LisaTuesday 12th September 2023
Hi Angela
Brown rice takes around twice as long to cook as white, so if you want to swap them, you could par boil the brown rice for 15 minutes before draining well and adding to the pan. Hope this helps
JennyWednesday 23rd August 2023
Could you serve this with roasted new potatoes on the side instead of rice?
Cheryl LloydFriday 9th February 2024
Yes, you could do that if you prefer 😊
SheilaMThursday 23rd March 2023
I made this last night – it was lovely, next time I make it I’m going to add a chilli. I made it with chicken breast, as that is what I had, but will try with thigh meat next time.
SharonThursday 13th July 2023
Hi Sheila, thanks for your comment, we’re so pleased you enjoyed our One Pot Chicken and Tomato Rice! Thanks also for sharing your idea of adding a chilli, that sounds good!
BrigetteMonday 25th July 2022
Could i use skinless bone in thighs for this? If so how would this affect the recipe/method etc TIA
SharonTuesday 26th July 2022
Hi Brigette, bone in chicken thighs will need to be cooked for a little longer, around 35 – 40 minutes. This could result in the rice and vegetables overcooking and the dish drying out.If you want to try using bone in thighs I would suggest adding a little more stock to prevent the mixture from drying out. We haven’t tested this with bone in thighs so can’t guarantee a good result. Hope you enjoy the recipe!
GemmaMonday 25th July 2022
Can you use chicken breast instead of chicken thighs?
SharonTuesday 26th July 2022
Hi Gemma, you could use chicken breast if you prefer, although we think chicken thighs have more flavour. Enjoy the recipe!
FunteacherFriday 22nd July 2022
Lovely flavours but is taking much much longer to cook the rice – it is still really hard after 30 minutes. I have used standard long grain rice and the oven was preheated so am not sure of the issue.
HollyFriday 29th July 2022
Hey, make sure you add boiling water to the stock cube right before adding to the pan so that it’s really hot and that you bring the pan to a simmer before removing from the heat. This recipe also needs cooking in a dish with a tight fitting lid this should help to cook the rice within the 30 minutes. Hope that helps!
Sue GlennThursday 10th March 2022
Money saving tip! I converted this to cook in the Instant pot, I reduced the amount of stock and rice used cooked on high pressure 8 min, NPR 5. Delicious! 2 portions left, cooled quickly (as rice needs to be) into the freezer and will be reheated in the Instant pot when wanted, from frozen if need be. Another quick meal sorted!
HollyFriday 11th March 2022
Hey Sue, thanks so much for your Instant Pot cooking advice! There are more tips plus a timing chart HERE in our Instant Pot conversion guide.
Valerie AhernTuesday 8th March 2022
Great recipe, made this tonight- extremely easy to make and very tasty! Added a few chilli flakes in place of the cayenne pepper. Scrummy!
HollyThursday 10th March 2022
Hi Valerie, thanks so much for your message we are so glad to hear you enjoyed this recipe!
Jill JamesTuesday 8th March 2022
This looks amazing. would it be possible to cook this in a slow cooker instead of the oven?
HollyThursday 10th March 2022
Hey Jill, we haven’t tested this recipe in the slow cooker but we have a handy article HERE which talks through how to convert recipes for slow cooking and also has a handy time conversion chart. Hope that helps!
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