Chicken and Rice with Peas and Carrots
A simple one-pot meal of chicken, rice, peas and carrots cooked together for a comforting family dinner.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 69g carbs · 4g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 400g | 2 × £2.75210g · £1.31 per 100g | £3.75480g · £0.78 per 100g |
| Long Grain Riceuse 300g | £1.25500g · £0.25 per 100g | £0.63480g · £0.13 per 100g |
| Peasuse 150g | £0.41300g · £0.14 per 100g | £0.43300g · £0.14 per 100g |
| Carrotspack 500g · use 150g | £0.55£0.11 per 100g | £0.44 |
| Basket total (full packs) | £7.71 | £5.25 |
| Cost of what this recipe uses | £6.37 | £3.85 |
| Per serving | £1.59 | £0.96 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C (180°C fan). Chop the chicken breast fillets into bite-sized pieces, weighing 400g in total. Peel and chop the carrots into sticks, weighing 150g. Rinse the peas, weighing 150g. In a large bowl, mix the cooked rice with 1 tbsp of vegetable oil, salt, and black pepper.
- Heat 1 tbsp of vegetable oil in a large frying pan over medium heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add another 1 tbsp of vegetable oil. Add the carrot sticks and cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelised. Remove from the pan and set aside.
- In the same pan, add the peas and cook for 2-3 minutes, stirring occasionally, until heated through. Remove from the pan and set aside.
- In a large bowl, combine the cooked rice, chicken, carrots, and peas. Mix well to combine all the ingredients.
- Season the mixture with salt and black pepper to taste. You can also add a squeeze of lemon juice or a sprinkle of fresh herbs if you have them.
- Divide the mixture into 4 serving portions. You can serve it hot or cold. If serving hot, reheat in the oven at 180°C (160°C fan) for 10-15 minutes, until steaming hot throughout. If serving cold, refrigerate for at least 1 hour before serving.
Tips
- To make it cheaper, use chicken thighs instead of chicken breast and swap the long grain rice for basmati rice.
- To batch-cook and portion it for the week, cook a larger quantity and portion it into 4 serving containers. Store in the fridge for up to 48 hours or freeze for up to 3 months.
- To reheat it safely, take it out of the fridge and let it come to room temperature. Reheat in the oven at 180°C (160°C fan) for 10-15 minutes, until steaming hot throughout. Do not reheat more than once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 250g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Long Grain Rice · about 700g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, One-pot chicken and rice. - Peas · about 350g left
Keep the rest frozen: just reseal the bag. Use it in: Egg fried rice, Pad Thai with Chicken, Golden Syrup Flapjack Bars. - Carrots · about 350g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).