Savoury Rice - An easy one pot recipe with diced chicken breast, vegetables, long grain rice that is a delicious alternative to basic cooked rice and perfect as a main dish or side.
Savoury Rice with Chicken and Vegetables
Sometimes when we went something like a rice dish that is full of flavour, we rely far too often on processed and packaged items wrongly assuming they are quicker and easy to cook.
But you can actually create some of these things yourself from scratch and it often doesn't take much more time/
Tips for quick and easy cooking
When you have some spare time on your hands and know you have a few things you are cooking this week, diced and prep your vegetables in advance, most vegetables that are diced up in advance will keep well in a tub for a few days in the fridge.
Or you can even freeze in handy portion sizes for recipes in tubs of freezer ziplock bags.
There are even some freezer bags of diced vegetables you can buy at the grocery story to keep in your freezer, for those moments when you want to add some healthy vegetables to a meal, but are exhausted after a day at work and really do not feel like standing there and chopping up vegetables.
Couple of things to bear in mind though when buying these, is to check the ingredients, make sure there is nothing calorific added like oil, sugar, sauce etc.
Vegetables for Savoury Rice
In this recipe I use onions, the usual ginger and garlic, and then some carrots, celery, peppers and spring onion and then some sweetcorn. These are vegetables I have on hand pretty much every week and are a great combination to add to this savoury rice recipe to bulk it out.
But really any vegetables work well in this dish.
Some other great vegetables are:
Mushrooms
Chopped Baby Corn
Peas (not actually a vegetable, these are more a legume, but a great addition all the same)
Small Broccoli Florets
Shredded Vegetables (like cabbage, kale etc).
The thing to be careful with thought when you adjust any ingredient in a recipe is to watch the quantity as it can affect the overall final result. If you do replace on vegetable with another, just try to keep it to the same amounts.
Protein in Savoury Rice
I always try to add some kind of protein to whatever I am making, especially if its being enjoyed as a main meal. Protein has great filling power that will keep you fuller for longer.
If you often find yourself really hungry in between meals, look at what you are eating meal times, is there enough protein included with a healthy portion of vegetables?
For the protein in this savoury rice, I went for some diced chicken breast, but some other great options instead are:
- Pork
- Shrimp or Prawns
- or for a vegetarian option try some beans or chickpeas
Sauce to pair with savoury rice
Love a sauce with your rice? Then why not make up some of this Chip Shop Curry Sauce to spoon over the top, it's delicious!!!
More Rice Recipes
Looking for some other rice recipes to enjoy? Check out these:
- Turkey Rice Burrito Bowls
- Nasi Goreng - Indonesian Rice
- Red Pepper and Coriander Rice
- Sweet Corn Pilau Rice
- Egg Fried Rice
- Coconut Chicken Curry Rice
- Roasted Butternut Squash Rice
- Zucchini and Rice Pilau
- Mexican Rice
- Lime and Coriander Rice
- Spicy Beef, Beans and Rice
- Chicken Fried Rice
- Mixed Vegetable Rice
- Teriyaki Chicken and Rice Bowl
or head on over to my Full Recipe Index with over 900 delicious Slimming Eats and Weight Watchers friendly recipes all fully searchable by meal type, ingredients and smart points etc
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Recipe Card
One Pot Savoury Rice
Savoury Rice - An easy one pot recipe with diced chicken breast, vegetables, long grain rice that is a delicious alternative to basic cooked rice and perfect as a main dish or side.
Ingredients
- 200g (7oz) of uncooked boneless skinless chicken breast, diced small
- 1.5 teaspoons of sweet paprika
- pinch of salt and pepper
- 1 small onion, diced small
- 1 small carrot, diced small
- 1 stalk of celery celery, diced small
- ½ red pepper, diced small
- ½ green pepper, diced small
- 2 cloves of garlic, minced
- ½ tablespoon of freshly grated ginger root
- ½ tablespoon dark soy sauce
- ½ cup (8 tablespoons) of sweetcorn, canned
- 1 cup (190g) of uncooked long grain rice, rinsed
- 2 cups (480ml) of chicken stock
- 1 teaspoon of toasted sesame oil
- 3 spring onions, sliced
Instructions
- Spray a frying pan over a medium high heat with cooking oil spray
- Add the chicken, paprika and a pinch of salt and black pepper, fry until browned, remove and set aside.
- Spray the pan with a little more spray oil.
- Add the onion, celery, carrot and peppers and fry to soften.
- Add the garlic and ginger and fry for a further minute.
- Add in the toasted sesame oil, dark soy sauce and rice and mix to coat.
- Add back in the chicken and also add in the sweetcorn
- Pour in the chicken stock.
- Bring to a boil, reduce heat, cover and simmer until the liquid is absorbed approx 10 minutes. Turn off heat, but leave with lid on for an additional 10 minutes (do not remove lid or touch in this time as the steam trapped underneath will continue to cook the rice to perfection.
- Then remove lid and stir in the chopped spring onions.
- Taste and season with some salt and black pepper if needed.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 311Total Fat 5gSaturated Fat 1gTrans Fat 0gCholesterol 46mgSodium 450mgCarbohydrates 54gFiber 4gSugar 8gProtein 17g
Nutritional information, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Sue says
Hi, I’m looking forward to trying this , but I was wondering if I can batch cook and freeze it??
Siobhan (Slimming Eats) says
yes it is fine to freeze, so long as you follow food safety recommendations and place in the freezer as soon as it cooled.
Caroline Good says
I made this today to have some easy lunches in the week...it’s delicious! There’s actually nothing if yours I’ve made, that I don’t like! Thank you
Carol Bage says
I’ve just discovered your receipes. And love how informative it is ..almost as if your sat next to me telling me stage by stage. Yesterday I did the honey mustard chicken which was very popular with the family .Today we had the savoury rice ..o my goodness delicious. Tomorrow it’s going to be the Swedish meatballs ( I have just done a weeks receipes of shopping)
Thank you for sharing this fabulous food..and hopefully I’ll be eating a lot healthier
Durham U.K.
Siobhan (Slimming Eats) says
So happy to hear you are enjoying the recipes. Thanks for the lovely comment too. I like to try and answer any common question that may come up in the recipe write up, so that anyone wanting to make the recipe doesn't need to wait for a reply. Really glad you find that helpful.
Keeley says
Just made this. Added some prawns as well. Delicious
Sue says
If I use prawns and chopped bacon, which flavour of stock would be best to use ? I’m thinking probably vegetable!
Siobhan (Slimming Eats) says
Hi Sue, vegetable or chicken would be fine. Enjoy!!
Helen preston says
I made this yesterday with a plan to portion it up and freeze it but it was so delicious me and my 7 year old daughters pretty much devoured it (great way to get them to eat veg they wouldn't normally touch!). I have made a second batch today as its so easy to do. Think I could happily live on this rice dish!!
Richard says
I found the cooking time too short for the rice was still hard after twenty minutes. Would have preferred to at least have par boiled it.
Siobhan (Slimming Eats) says
you do not need to parboil the rice beforehand. This is a one pot recipe so the rice cooks perfectly all in one pan. A few tips to ensure you have success with any one pot recipes, make sure you are using a large circumference deep frying pan, also make sure you use boiling hot stock and you must ensure you follow the steaming method with lid on heat off after the liquid has absorbed and do not touch it in this time. Hope that helps 🙂
Tammy Braye says
I made this dish for dinner - didn't get a pic because we dove in so fast. It is absolutely delicious! I did make a slight modification because I needed to keep the rice separate so I just cooked the rice separately and we added the chicken & veggies as we dished our own. I also added the sesame oil and soy sauce independently to taste. Hubby approved! Will definitely make this again and explore more of your recipes! Thank you for this yummy creation!