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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- 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
- 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.
Originally published as Chicken Rice Bowl in Quick Cooking
July/August 2005, p33
Reviews forChicken Rice Bowl
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MY REVIEW
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!"
MY REVIEW
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."
MY REVIEW
Reviewed Jan. 8, 2011
"Everyone took seconds!"
MY REVIEW
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."
MY REVIEW
Reviewed May. 10, 2009
"nice with soy sauce"
MY REVIEW
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."
