If there's anything I like more than cooking, it's a bargain.
While my family is not destitute by any means, we do budget our money carefully, especially because I don't have a typical, salaried job.
Nearly all of our purchases are discussed and thought about beforehand.
Our biggest expenditure, aside from our mortgage, is food.
We don't really travel, we're not into the latest electronic gadgets, we don't go to movies or throw parties or really have any other recreational activity expenses. Truth be told, most people would probably find us pretty boring, but that's just honestly us!
Frankly, I'm lucky to have found someone so much like myself in this regard.
Before meeting my husband, I would falsely proclaim to boyfriends my 'deep desires' to backpack through Europe or skydive, all while wondering what was wrong with me.
Everyone around me seemed so adventurous and full of wonderment, and all I wanted to do was sit in my house, work a little job, go to the gym, watch good movies, and eat my favorite food.
In addition to myself, my husband and two little girls love to eat, so our grocery bills can get quite expensive.
While perusing new recipes to try, I often gauge how likely I am to make it by the ingredients list. Too many expensive ingredients, and I'm likely to pass right over it, especially if I'm making a lot of something.
That's why I love this recipe so much (and hope some of you will too).
Not only does it employ some of the cheapest vegetables and meat you can buy, it's easy, it doesn't dirty a lot of dishes, it easily feeds a family of four (and then some), and it's all ready in about one hour!
Easy and Economical One-Pot Chicken and Rice
Ingredients
- 2 T. olive oil
- 1 cup yellow onion chopped
- 1 cup celery chopped
- 1 cup carrots chopped
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 ½ teaspoon dried oregano
- 2 dried bay leaves
- 1 pound organic chicken thighs
- 1 ¼ cup long-grain brown rice
- 3 cup water
- fresh parsley for serving
Instructions
- Heat the olive oil in a large pot.
- Add in the onion and saute for five minutes until very soft.
- Add in the celery, carrots, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, and oregano.
- Cook 2-3 minutes.
- Add in the chicken thighs (no need to chop them), and cook for another 2-3 minutes.
- Add in the rice and bay leaves.
- Cook 1-2 minutes.
- Add in the water.
- Bring the pot to a boil.
- Lower the heat to a simmer.
- Cover the pot, and let the meal cook for 50-60 minutes, until the water has (mostly) evaporated, the chicken is tender and falling apart, and the rice is cooked through.
- Use the spoon to break up the chicken thighs into smaller pieces.
- Taste for seasoning, top with fresh parsley, and serve!
Notes
Nutrition
This has become one of our favorite, go-to meals, not only for its ease and affordability, but because of how absolutely delicious it is!
The vegetables, the flavorful chicken thighs, and the subtle spices all come together to make a truly comforting and completely healthy meal that pleases kids and adults alike!
What's your favorite low-cost meal?
Sheri
Hi, I would have to half it as I only make dinners for 4 servings.
But Where do you buy Organic Chicken thighs at?
Talia
I’m going to try this today!! I’m going to use chicken breast and jasmine rice instead. Any tips? I
Talia
Also, how big are the serving sizes?
Lauren
Hi Talia, chicken breasts and jasmine rice should work fine, as long as the rice is brown. 🙂
Tiffany Ford
We love this recipe! Can anyone share any tips for cooking this in the slow cooker instead? Thank you ☺️
Talia Jennings
I would like to know as well!
Esty
Can I use chicken breast instead of thighs?
Lauren
That should be fine!
Chelsea
Made this recipe for dinner tonight and loved it! My two year old wasn’t sure about it, but she took a few bites. I loved how easy, simple and filling it was! And we have lots of leftovers! 😊
Kelly
Delicious! Thank you. I used chicken broth instead of water, added mushrooms and broccoli and topped with lemon pepper. Hard to stop eating it!
Lauren
Yay, thanks for the rating and the comment, Kelly!
Alison
Found this while looking for a healthier version of chicken and rice casserole to have after a doctor’s visit, and it couldn’t be more perfect! I loved the flavor and simplicity of the ingredients, as well as the huge amount it made for so cheap. I can’t wait to share this recipe with family and friends. Thank you!
Lauren
Thank you, Alison, I'm so happy you enjoyed it! 🙂
Cossette Garcia Gomez
Make it with white rice instead of brown, chicken broth instead of water and rosemary instead of oregano. I reduce to cooking time to about 35 minutes. Very good base!!
Spring
Think this would freeze ok? If so how would I reheat?
Lauren
I'm not sure, as I've not tried. Sorry!
Jenny
Can you use white rice? How would you adjust the cook time?
Lauren
I think that would work...you'd probably only need about 15-20 minutes cook time and a bit less water.
Lisa
One of the best dinners I've had in a while, and the kids loved it, thanks!
Lori
This was delicious and my kids loved it. 🙂
Beth
Delicious recipe! Love the simplicity and health of it but the taste is excellent as well! A keeper.
Lauren
Yay, thanks Beth!
Erica
I made this last week when a friend posted it, and even my picky 3 and 6 year olds ate(and more importantly, liked) it. Nice to know it's an easy go-to thing where I typically have all the ingredients on hand. Wonder if this would work in a Crock Pot on days where I want to prep it earlier and forget about it. I also thought about subbing half or all the water or chicken broth for a bit more flavor or adding other veggies. I liked it how it was, but it's always interesting to see how you can change things up a bit. Thanks for the recipe.
Lauren
That's great Erica, so glad you all enjoyed it! It's a favorite here too.
Kathy
Is it cooked or uncooked rice that you use
Lauren
Uncooked 🙂
Richard
Very new to gluten and dairy free but came upon this and I love it, I've made it twice in two weeks! Thank you very much
Lauren
Thanks Richard, I'm so happy you enjoyed it!
Daniel
Hi I REALLY like your blog. I was wondering if I could substitute the yellow onion for a red or white? My supermarket only sells them by the bunch.
Will be trying this recipe for sure very soon.
Thanks
Lauren
Thanks Daniel! Either should be fine in here, I hope you enjoy the recipe if you try it!
Liz
Lauren,
I'm the exact same way -- I'm not much of an adventurer and am SUCH a homebody. I am happiest growing and establishing my abode as my haven and retreat. I'm also not much into material things (no entertainment systems, fancy cars, brand name items.), not a theatergoer or entertainer, either. I used to feel badly about not having a great sense of wanderlust, wishing that I had the desire to explore and branch out, be a bit more interesting, but, I've come to accept who I am. There's no point in feeling guilty about something you just don't want. 🙂 I'm just happiest being home and enchancing my little nest, and, right now, I'm okay with that. It's nice to know that I'm not entirely alone. 😀
And, like you, I'm always on the look out for a bargain! Consequently, expensive and/or rarely used ingredients have no place in my kitchen, either, and I am ALL for the least amount of dirtied dishes. Also, while I love homecooked meals, anything that can get me in and out of the kitchen quickly, with the least amount of hands on time (ESPECIALLY in the summer) is RIGHT up my alley. 🙂
Lauren
Haha, that's awesome Liz! You and I would make great friends! 😀 Thanks for such a cool comment.
Thalia @ butter and brioche
ooh definitely know what im making for dinner tonight!
Tammy
I know what I'm making for dinner tomorrow night! 🙂 I made your 'brown rice with mushrooms and peas' a couple days ago for lunch for my daughter and I, and we both loved it.