Summer Chicken and Rice

Fresh, hearty, and satisfying, Summer Chicken and Rice is the perfect one-pan, quick-and-easy warm weather dinner. Tomatoes aren’t cooked in this recipe, only softened slightly so they become bursts of flavor. Serve this dish with a side salad, if desired.

Yield :   6 servings

Hands-on time :  15 minutes or less


  • 3 Tbsp olive oil
  • ½ red onion, diced
  • ¼ lb snap beans, chopped
  • 3 Tbsp chopped thyme
  • 1 packet ranch dip mix or 3-4 Tbsp favorite herb-based seasoning blend
  • 3 cups pre-cooked or “ready” rice
  • 1 cup chicken stock
  • 4 cups shredded or chopped pre-cooked chicken
  • Salt, to taste
  • 2 cups cherry tomatoes, halved


  • In a large skillet over medium heat, warm olive oil and add onion. Saute until onion begins to brown, about 3 minutes. Add snap beans and saute until their color brightens and they start to soften, about 2 minutes. Stir in thyme and seasoning blend. Add rice, stock, and chicken, mixing thoroughly. Simmer for 2-3 minutes, stirring often so rice doesn’t stick. Add additional salt to taste, if desired. Stir in cherry tomatoes and remove from heat. Serve immediately.

Shopping List

  • 1 red onion
  • 1 packet ranch or other herb seasoning blend
  • 16 oz pre-cooked frozen or “ready” rice
  • 8 chicken stock
  • Pre-cooked chicken (½ – ¾ lb)
  • 1 bag salad greens
  • Salad dressing of choice

Pantry Staples

  • Olive oil
  • Salt

Garden Harvest

  • Cherry tomatoes
  • Snap beans
  • Thyme


Recipe by Sarah Ward.

Summer Chicken and Rice
Summer Chicken and Rice!

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