Chicken Tomato Basil Rice
One Pot Meal

I love chicken tomato basil combinations - I also love one pot meals and this is a perfect combination of gorgeousness with rice.

There's a short video to watch or follow along with the recipe instructions below.

When you're trying to get everything done in the middle of the week, this is a 'go to' recipe that you can use with any type of meat or fish, canned, fresh or smoked. You could roast some sausages alongside, pork steaks, bacon or ham, serve with cold meat or just on its own - well, you get the idea.

This recipe makes a very generous three servings of rice - the photo was only a spoonful to look nice! My mum and I ate this, she went back for seconds and there was enough for her to have another huge bowlful the next day. 



You can double up this recipe BUT if you want to cook larger quantities than 2 Cups (1lb) rice then please make sure you've got a big enough pot. It does need room to expand. I once cooked this for 18 people in what I thought was a huge pot, but it wasn't big enough and some of the rice was hard and uncooked. 

If you like, you can substitute frozen mixed veg, peas, corn or anything you fancy for the bell pepper. I would keep the onion, but if your family don't like it, then leave it out.

This is versatile - 10 minutes or so of preparation and then you can literally leave it alone, knowing that when the timer goes in 40 minutes, it'll be ready to put on the table.

Chicken Tomato Basil and Rice One Pot Ingredients

  • chicken portions - I prefer breast, but you can use thighs or drumsticks
  • 1 tablespoon oil
  • 1 medium diced onion
  • 1 diced bell pepper
  • 1 Cup/8 oz/225g uncooked long grain rice
  • 1 14.5 oz/400g can chopped tomatoes
  • 1 1/2 Cup/12 fl oz/375ml chicken stock - a cube is fine
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil
  • chopped fresh basil to serve - optional

Set your oven to 400F, 200C or Gas Mark 6.

In an oven proof casserole, heat your oil and add the onion and pepper. Fry gently until translucent - about three minutes.

Add the rice and stir it into the mixture to coat it with the oil. Don't allow it to cook as it might burn and then it won't soften.

Add the tomatoes, stock and seasonings and bring it up to a simmer. You can taste the liquid at this point (careful, it's hot!) and see if you need to adjust the seasonings.

Lay the chicken pieces on top. Cover the dish with a lid - if you don't have a lid, then use foil.

Put into the oven and bake for 40 minutes. It will be perfect, succulent and tasty.

I told you it was easy!

Cook's Tips for Chicken Tomato Basil Rice

  • If you don't have a casserole dish, then use a roasting tin and tip the rice mixture into it and lay the chicken pieces on top. Cover with foil.
  • You need to cover because the rice steams as well as bakes - the liquid is the exact amount needed for this quantity of rice. So, if you don't have a lid or foil, you'll need to check after twenty minutes or so and add another half cup of water or stock if you need to.
  • Either add or substitute a half pound of frozen veg if you like - or you can add chopped mushroom, broccoli, diced carrots, fresh peas - anything you fancy. It will make it go further.
  • You could chop the chicken into cubes if you prefer to mix through the rice. Again, a good idea for stretching your meat to be more economical.
  • It's great served alone, without meat or fish.

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