Easy Rotisserie Chicken & Rice with Veggies
This easy Rotisserie Chicken & Rice with Veggies one-pot meal is perfect for busy nights or when you need something soft, nourishing, and comforting. Using rotisserie chicken saves time, and the rice cooks right in the broth for a cozy, flavorful dish.
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Equipment
- Stockpot
- can opener
Ingredients
- 2 cups diced and shredded rotisserie chicken skin removed
- 1 cup uncooked white rice
- 6 cups low sodium chicken broth -or- 6 cups water and 4 teaspoons Knorr Granulated Chicken Bouillon
- 1/2 cup canned carrots drained and rinsed
- 1/2 cup zucchini diced small
- 1/2 teaspoon garlic powder
- salt & pepper to taste but, if using chicken bouillon, back off on the salt
Instructions
- Add either 6 cups low sodium chicken broth or 6 cups water and 4 teaspoons Knorr Chicken Bouillon to a large stockpot
- Add 1/2 teaspoon of garlic powder to pot and bring to a boil for about 3 minutes (use a whisk to make sure the garlic powder has no clumps)
- Drain can of carrots, add to pot
- Wash, dice up and add zucchini and add to pot
- Cube 2 cups of Rotisserie Chicken, add to pot
- Reduce heat to medium-low
- Rinse, drain and add 1 cup uncooked white rice to pot
- Cover and let cook for about 15-18 minutes, checking the liquid level and stirring occasionally to keep rice from sticking