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Chicken Rice Bowl Recipe

Chicken Rice Bowl Recipe photo by Taste of Home

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This is so easy to toss together on a busy weeknight, and I usually have the ingredients on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese.

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Chicken Rice Bowl Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

5 10 15

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 239 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 914 mg sodium, 30 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Chicken Rice Bowl in Quick Cooking July/August 2005, p33

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Reviews for Chicken Rice Bowl

Chicken Rice Bowl

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Reviewed on Jul. 13, 2011 by patriotsgrl

this was really good, my husband went back for seconds. The sage was a little overpowering. Next time I won't add so much sage.

Reviewed on Jan. 08, 2011 by Linda_in_ND

Everyone took seconds!

Reviewed on Dec. 11, 2010 by Kellange123

This is a way simple recipe that is delicious! My daughter really loves it and she is a year and a half.

Reviewed on May. 10, 2009 by BILIOBA

nice with soy sauce

Reviewed on Sep. 02, 2008 by apjohnson

Tasty! It was like a light version of fried rice sans the egg. I didn't have peas & carrots either; but it was flavorful even just with the onion/peppers.