This Savoury Rice is a delicious one-pot meal made with tender chicken, colourful vegetables and fluffy long grain rice, all cooked together in a flavourful seasoned stock. It's easy to make, perfect for busy weeknights and a great alternative to plain steamed rice.
Made with simple everyday ingredients, this recipe is just as good served as a satisfying main meal as it is alongside your favourite curries, grilled meats or stir-fries. It's also ideal for meal prep, as it reheats beautifully and is easy to customise with whatever vegetables or protein you have on hand.
Calories in One Pot Savoury Rice
This recipe serving 4 and is 389 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Chicken Breast: Lean chicken breast adds plenty of protein and keeps the dish light. Dice it into small, even-sized pieces so it cooks quickly and evenly.
- Sweet Paprika: Adds a mild smoky-sweet flavour and gives the chicken a lovely colour.
- Salt and Black Pepper: Simple seasoning that enhances all the flavours.
- Onion, Carrot, Celery and Bell Peppers: This classic combination of vegetables adds colour, texture and plenty of flavour while bulking out the dish.
- Garlic and Ginger: Fresh garlic and ginger create a delicious aromatic base and give the rice plenty of flavour.
- Dark Soy Sauce: Adds savoury depth and a rich colour. If you prefer a lighter colour, regular soy sauce can be used instead.
- Sweetcorn: Adds little bursts of sweetness that balance the savoury flavours beautifully.
- Long Grain Rice: Long grain rice stays light and fluffy, making it ideal for this recipe. Basmati rice is also a great alternative.
- Chicken Stock: Cooking the rice in stock instead of water adds lots of flavour. Use vegetable stock if preferred.
- Toasted Sesame Oil: Just a small amount adds a delicious nutty flavour and really finishes the dish.
- Spring Onions: Stir through at the end for freshness, colour and a mild onion flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions
Variations and Substitutions
This Savoury Rice is easy to adapt using whatever ingredients you have available.
- Swap the protein: Try diced pork, turkey, shrimp (prawns), lean ham or cooked leftover chicken.
- Make it vegetarian: Replace the chicken with chickpeas, butter beans, cannellini beans or your favourite meat-free alternative and use vegetable stock.
- Change the vegetables: Mushrooms, peas, baby corn, broccoli, courgette (zucchini), spinach, cabbage or kale all work well.
- Try a different rice: Basmati rice or jasmine rice are great alternatives to long grain rice.
- Boost the flavour: Add smoked paprika, Cajun seasoning, curry powder or chilli flakes for a different flavour profile.
- Finish with herbs: Fresh parsley, coriander (cilantro) or chives all make a delicious finishing touch.
Tips for Easy Meal Prep
A little preparation ahead of time makes this recipe even quicker to cook.
- Dice your vegetables in advance and store them in an airtight container in the refrigerator for up to a few days.
- Freeze prepared vegetables in portion-sized containers or freezer bags for quick meals.
- Frozen diced vegetables are another great shortcut
Serving Suggestions
This Savoury Rice is hearty enough to enjoy as a meal on its own, or can be served as a delicious side dish.
Serve it with grilled chicken, pork, steak, shrimp or fish, or alongside curries, chilli, kebabs or your favourite stir-fry. It's also delicious with a crisp green salad or steamed vegetables for a complete meal.
I also love it with some curry sauce.
Storing, Freezing and Reheating
To Store: Allow the savoury rice to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
To Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months.
To Reheat: Reheat from the refrigerator in the microwave or in a saucepan over a medium-low heat with a splash of stock or water, stirring occasionally until heated through. From frozen, thaw overnight in the refrigerator if preferred, or reheat gently from frozen until piping hot throughout.
More Rice Recipes
Looking for some other rice recipes to enjoy? Check out these:
See more Rice Recipes →
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
One Pot Savoury Chicken 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
- 400g (14oz) of boneless skinless chicken thighs, uncooked
- 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
- 1 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.
- Gluten Free/Dairy Free Friendly - use gluten free stock and soy sauce
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 389Total Fat 9gSaturated Fat 2gUnsaturated Fat 0gCholesterol 124mgSodium 896mgCarbohydrates 52gFiber 2gSugar 6gProtein 26g
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!