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Chicken and Brown Rice with Veggies and Mushrooms

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I love budget recipes, and I tend to collect them and save them and sometimes I even make them.

This is one of them. This recipe is adapted from the original found over at Cooking Light. As is usual, in my kitchen, I had to change it up a bunch, because well, that’s what I do.

This week’s #SundaySupper theme is budget recipes and there is a whole slew of them begin brought your way (see the bottom of the post).

This recipe is surprisingly simple and extremely low cost. The original site dubbed it under $10 for 4, but I can assure you that this recipe fed 7 of us with no problem. And the price was under $10.

The most expensive part was the chicken. We bought 5lbs for around $9 and only used half of it and froze the rest for another dinner. The brown rice was $2 for 1 bag and we made almost all of it (8 cups) – 2 cups are left for another meal. The frozen veggies were $1.00, we used them all. The cremini mushrooms were $3 for a quart, pre-sliced. I already had olive oil, garlic, onion & paprika. My thyme is growing wonderfully, so I just snipped off a sprig, but buying it at the store would have been inexpensive and could have been used for a lot of meals. I happened to have some half and half I wanted to use, so I chose that but you could use milk instead or even heavy cream if that’s what you have. Half and half is about $2.50 at our store for a quart, so that would go  long way.

Definitely under $10 for 4, but we stretched this meal to fit 7 people. I call that budget friendly!

Chicken and Brown Rice with Veggies and Mushrooms

Chicken and Brown Rice with Veggies and Mushrooms

Yield: 6 -8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour


  • 2 tablespoons olive oil, divided
  • 1 Tablespoon of minced garlic
  • 1 ½ pounds skinless, boneless chicken breasts, cut into cubes
  • 1 teaspoon paprika
  • salt and pepper to taste
  • ¾ cup chopped onion
  • 4 cups of cremini mushrooms, sliced
  • ¼ cup of half and half, or milk
  • 4 cups uncooked brown basmati rice
  • 2 cups frozen vegetables, thawed
  • 1 tablespoon chopped fresh thyme


  1. In a large pot, prepare the brown rice as directed on the packaging. Brown rice takes about 45 minutes to cook through, so be sure to start it early.
  2. In a large skillet over medium high heat, heat a tablespoon of olive oil and coat the pan. Drop in the garlic.
  3. Sprinkle the paprika over the chicken. Salt and Pepper to taste.
  4. Add the chicken to the olive oil and saute with the garlic for 5 minutes or until chicken is cooked through. Remove the chicken from the pan.
  5. Place the pan back over medium high heat and add the other tablespoon of olive oil to the pan.
  6. Add the onion and the cremini mushrooms, salt and pepper to taste.
  7. Saute the mushrooms for about 4 minutes. Add the half and half and stir.
  8. Stir the vegetables, chicken and the chopped fresh thyme into the mushrooms.Heat until everything is hot and ready to go.
  9. Serve the the rice on the bottom and everything else over the top.
  10. The perfect, hearty meal for not a lot of cash.

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Saturday 13th of April 2013

This is a lovely recipe! LOVE it!!


Monday 8th of April 2013

Quite impressive for a family of 7 and what a lovely dish too!

Conni @FoodieArmyWife

Monday 8th of April 2013

What a nice simple, but filly dish. Perfect!

Sarah Reid, RHNC (@jo_jo_ba)

Monday 8th of April 2013

Even though the vegs are frozen the meal looks SO fresh and bright! Perfect for Spring and cheap too!

Laura | Small Wallet, Big Appetite

Monday 8th of April 2013

I love the colours of this dish. It is so simple and since I got some free chickens from my mother-in-law, she raised some last year and gave us 5 birds, in the freezer this is a great cheap idea for our meals.

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