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Chicken Rice Bowl Recipe

Chicken Rice Bowl Recipe

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.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:4 servings


  • 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


  • 1. 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.

Reviews for Chicken Rice Bowl

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Reviewed May. 25, 2015

"I made 2 cups of rice (Just added enough water to the broth to make 2 cups), and added a few more vegetables just because we love rice. Very good and quick!"

Reviewed Jul. 13, 2011

"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 Jan. 8, 2011

"Everyone took seconds!"

Reviewed Dec. 11, 2010

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

Reviewed May. 10, 2009

"nice with soy sauce"

Reviewed Sep. 2, 2008

"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."

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