Best Rice for Chicken and Rice: Winning Grain for This One-Pot Wonder

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Frying pan with chicken and rice with text "best rice for chicken and rice".

Chicken and rice is a dish whose origins are pretty hard to pinpoint.

But one thing’s for sure: almost every cuisine now has its own unique variation of this classic.

I personally prefer (and am most familiar with) the American adaptation of this recipe.

Yup–the one where you only use ingredients that are pantry staples and cook everything in one pot (faster kitchen cleanups!)

So, I’ll be recommending the best rice for that specific chicken and rice in today’s post! 

Chicken and Rice: Does The Variety of Rice Matter? 

Frying pan with chicken and rice, closeup.

In many homes, chicken and rice is regarded as a “use whatever you have left in the fridge” kind of meal. 

That’s because, for this dish, you can use pretty much any part of the chicken, any kind of veggies, and whatever kind of rice you have on hand! 

But, of course, just because you can use any kind of rice doesn’t mean you should.

If your goal is to achieve peak flavors and quality when cooking chicken and rice, there are certainly rice varieties that rise well above others. 

A friend once used Arborio rice for this dish (he just grabbed the remaining bag he had in stock), and apparently, that resulted in the mushiest, most unusual texture imaginable.

Don’t worry, though; that won’t happen to you if you just follow the vetted rice list below. 

Best Rice for Chicken and Rice: Long-Grain White Rice 

Uncooked long grain white rice.

Let me start this list strong with the most common and one of the most affordable rice varieties in the US: long-grain white rice.

Yes, this is a specific rice variety. I’m not suggesting that you buy any white rice that’s long. 

In fact, if you’ve cooked a recipe with rice before, you may already have this in your pantry.

That’s because it’s as versatile as it is common in the field of cooking!

Reasons to Use Long-Grain White Rice for Chicken and Rice

Fluffy Texture: When cooking chicken and rice, you never want your rice to be mushy. You want it to be airy, fluffy and separated so it presents a pleasant mouthfeel and appealing presentation. Long-grain white rice achieves this fluffy texture effortlessly. 

Perfect Flavor Canvas: Long-grain white rice has a very neutral flavor profile. This makes it perfect for chicken and rice, where you have the freedom to add whichever proteins, seasonings, or vegetables you prefer for the dish. No flavor conflicts to worry about! 

Convenience: My favorite reason. Chicken and rice is widely known to be a meal of “convenience.” One you can prepare without hours of planning ahead. It just makes perfect sense to cook it with the rice that’s easiest to find in your supermarket! 

Rice Alternatives for Chicken and Rice

For me, long-grain white rice has always been the best for chicken and rice. 

But remember, this dish can really vary between kitchens depending on your preferences. 

If you like naturally aromatic rice or healthier grains, for example, long grain white rice won’t be the ideal option. 

That’s where the rice alternatives below come in the picture. 

Long-Grain Brown Rice 

Good news for brown rice enthusiasts– brown rice works surprisingly well for chicken and rice.

Its chewier texture and more pronounced flavors provide an excellent contrast to the natural sweetness of vegetables typically used for this dish. 

So, if you want to include complex carbohydrates in your diet and get more fiber and minerals in for the day, you’re all green for using long-grain brown rice instead of its white counterpart. 

Basmati Rice 

Basmati rice is another formidable rice contender for this classic dish. 


Though less sticky and more slender in comparison, this rice variety’s texture is still similar to that of long-grain white rice.

Hence, it’s also a great option for cooking chicken and rice. 

What most people (including me) love about using Basmati rice is its innate nutty-like aroma. 

This type of aroma blends well with the flavors of seasonings used for dishes like chicken and rice!

If you like Basmati rice for this dish, there’s a huge chance you’ll also like Jasmine rice’s added floral aroma for chicken and rice. 

Rice Makes Up Half of Chicken and Rice 

Okay, don’t take that title literally (not sure about the actual proportions). 

But the point remains true–rice makes up a huge portion of chicken and rice. 

So, you wanna make sure you choose and cook it right. 

Imagine marinating the perfect chicken only for it to be paired with mushy rice that sticks to your spoon with every scoop.

Doesn’t sound appetizing, right? 

You want the rice to be fluffy while still absorbing all the delicious flavors the other ingredients bring. 

To achieve that, you’ll want to use rice varieties similar to long-grain rice (white or brown) and Basmati rice.

Yield: 4

One-pan Chicken and Rice Delicacy

Frying pan with chicken and rice.

In this recipe, tender chicken thighs meet flavorful rice and healthy vegetables, creating a perfect one-pan meal that delights the taste buds and simplifies dinner time!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 ¼ pounds of boneless, skinless chicken thighs
  • 2 teaspoons of paprika
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • Pinch of salt
  • Pinch of pepper
  • 2 tablespoons of cooking oil (divided)
  • 1 medium yellow onion (diced)
  • 1 cup of long-grain white rice (uncooked)
  • 1 3/4 cups of chicken broth
  • 1 cup of frozen mixed vegetables
  • 1 tablespoon of chopped parsley (optional)

Notes

  1. In a small bowl, combine the seasonings, including the paprika, thyme, oregano, onion powder, garlic powder, salt, and pepper.
  2. Cover all sides of the chicken thighs with the seasoning mix you made.
  3. In a deep skillet that’s over medium heat, heat up 1 tablespoon of the vegetable oil.
  4. Once the skillet’s hot, add the chicken thighs and cook each side for a few minutes, until they’ve browned. Just partially cook the chicken. Then, transfer it to a clean plate.
  5. Reduce the skillet’s heat to medium-low.
  6. Add the remaining 1 tablespoon of cooking oil to the skillet. Then, stir in the diced onion. Sauté it for about 3 minutes or until it has softened.
  7. Add the long-grain white rice to the skillet. Sauté the grains for a minute or two so they toast lightly
  8. Pour in the chicken broth and the frozen mixed vegetables into the skillet.
  9. Place the chicken on top of the rice and vegetables. Cover the skillet with a lid and increase the heat to medium-high. Wait for the broth to boil.
  10. Once the broth is boiling, reduce the heat to low. Let the skillet’s content simmer, covered, without stirring, for 20 minutes.
  11. Turn off the heat. Without removing the cover, let the skillet rest for 5 minutes more.
  12. Remove the skillet’s lid. Fluff the rice gently while avoiding the chicken and vegetables. Garnish each plate with chopped parsley if desired. Serve hot and enjoy!

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