Tested till perfect One-Pot Mustard Chicken and Rice
One-Pot Mustard Chicken and Rice
Photography by Matthew Kimura

One-Pot Mustard Chicken and Rice

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: January 2011

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4 to 6


  • 1-1/2 lb 1-1/2lbboneless skinless chicken thighboneless skinless chicken thighs, cubed
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 2 tbsp 2tbspvegetable oil
  • 1 1large sweet onionsweet onions, diced
  • 3 3ribs celery, sliced
  • 1-1/2 tsp 1-1/2tspdried dillweed
  • 1-1/2 cups 1-1/2cupsbasmati rice
  • 2 tbsp 2tbspdrained rinsed capers, chopped
  • 1 cup 1cupsodium-reduced chicken broth
  • 3 tbsp 3tbspDijon mustard
  • 2 cups 2cupsgreen beangreen beans, cut in 1-inch (2.5 cm) lengths
  • 1/3 cup 1/3cupchopped fresh parsley
  • 2 2green oniongreen onions, (green parts only), thinly sliced
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Sprinkle chicken with 1/4 tsp (1 mL) each of the salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown chicken, in batches. Using slotted spoon, transfer to plate.

Add onion, celery, dillweed and remaining salt and pepper to pan; cook over medium heat until light golden, about 8 minutes.

Stir in rice; cook, stirring, for 2 minutes. Stir in chicken and capers.

Whisk together broth, mustard and enough water to make 1-3/4 cups (425 mL). Add to rice mixture and bring to boil; reduce heat, cover and simmer for 10 minutes.

Add green beans; simmer, covered, for 5 minutes. Turn off heat; let stand on burner for 10 minutes. Stir in parsley and green onions.

Nutritional Information Per each of 6 servings: about

cal 404 pro 28g total fat 11g sat. fat 2g
carb 47g fibre 3g chol 94mg sodium 697mg
potassium 545mg

% RDI:

calcium 8 iron 19 vit A 8 vit C 25
folate 21
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