One Pot Chicken and Rice

Boneless skinless chicken breasts can work, but they'll be less flavorful and dry faster. If using them, reduce simmering time to 20–25 minutes and add them after the rice has cooked for 10 minutes so they don't overcook.

Use water plus 1 tablespoon of soy sauce, or vegetable broth, though the flavor won't be quite as rich. Increase salt slightly to compensate.

Lifting the lid repeatedly or stirring the rice while cooking, which releases steam and prevents proper absorption of liquid. Resist the urge to peek; the rice needs undisturbed heat and steam.

Yes—brown the chicken and sauté the onion and garlic as directed, then transfer everything to a slow cooker with rice, broth, and vegetables (reduce broth to 2.5 cups). Cook on low for 3–4 hours until rice is tender. Add peas in the last 5 minutes.

A simple green salad with a bright vinaigrette, steamed green beans, or roasted broccoli. Crusty bread is optional but nice for soaking up any extra sauce.

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of water (2–3 tablespoons per serving), stirring occasionally, or microwave in a covered bowl with a tablespoon of water per serving, stirring halfway through.