Chicken and rice comfort pot

Name: Chicken and rice comfort pot
Total time: 35 min
Yield: 2 servings
Ingredients: ½ cup dry long-grain white rice; 1½ cups shredded cooked chicken; 2 cups low-sodium chicken broth; 1, finely diced carrots; ½ cup frozen peas; 1 tbsp butter; ¼ tsp dried thyme

Tender rice and shredded chicken, with peas stirred in at the end.

35 minutes estimated for the original recipe · 2 servings

Dinner

These are familiar home meals, not a medical diet. Before cooking for someone facing illness, check their allergies and follow their care team’s advice about food, texture and dietary restrictions.

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

rice½ cup dry long-grain white
cooked chicken1½ cups shredded
chicken broth2 cups low-sodium
carrots1, finely diced
frozen peas½ cup
butter1 tbsp
dried thyme¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Melt butter in a saucepan. Stir in the carrot and cook over medium heat for 3 minutes.
Add rice, broth and thyme. Bring to a boil, cover and reduce to low heat. Cook for 18–20 minutes until the rice is tender, adding a splash of water if it becomes dry.
Stir in cooked chicken and peas. Cover and heat gently until the mixture reaches 165°F (74°C), stirring to heat it evenly.
Let stand off the heat for 3 minutes. Fluff gently and serve; add a little hot water for a looser texture.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

View my week