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Chicken Rice Bowl

 Chicken Rice Bowl
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.
4 ServingsPrep/Total Time: 10 min.


  • 1 cup uncooked Minute® White 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


  • 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.