Chicken Rice Bowl Recipe photo by Taste of Home
Total Time
Prep/Total Time: 10 min.
Chicken and rice bowls are the perfect recipe for meal-prep fans—or anyone in need of an easy-breezy dinner.

Updated: May 14, 2024

We love chicken and rice bowls because they’re endlessly adaptable. They’re perfect for those clean-out-the-refrigerator dinners, where you combine leftover chicken with whichever languishing veggies that are going to waste. Chicken and rice bowls are also a reliable meal prep dinner, since you can make a big batch on Sunday with your favorite vegetables and seasonings, then enjoy them as easy-to-reheat lunches or dinners all week long. No matter why you make chicken and rice bowls, keep this recipe in your back pocket for a filling and delicious meal that the family will love.

Chicken and Rice Bowl Ingredients

  • Chicken: This is a great leftover chicken recipe or rotisserie chicken recipe—otherwise, you can find precooked grilled chicken in the freezer section of your local grocery store. If you have some extra time, you can also grill chicken to toss into your chicken rice bowl.
  • Rice: Any instant rice is fine to use, but our Test Kitchen’s preferred instant rice brands have the best flavor, texture and appearance. If you accidentally make too much, save it for another instant rice recipe—there are plenty of them!
  • Broth: Cooking rice in broth is an easy way to add extra flavor. Use homemade chicken broth or pick one of our Test Kitchen’s top chicken broth brands based on your needs and preferences.
  • Vegetables: This recipe uses a combination of fresh and frozen vegetables. Bowl recipes are a great way to use up those vegetables lingering in the back of your fridge or freezer. Onions, bell peppers, mushrooms, peas and Brussels sprouts are just a few vegetables that work well in chicken and rice bowls.
  • Herbs: This recipe calls for dried basil and sage, which eliminates the need to go to the store for fresh herbs. If you already have fresh herbs on hand, feel free to use them—just make sure you use the right fresh to dried herb conversion rate: 3 teaspoons of fresh herbs for every 1 teaspoon of dried herbs.


Step 1: Make the rice

Cook the rice in broth according to the package directions.

Step 2: Saute the pepper and onions

Meanwhile, in a large skillet, saute the green pepper and onion in oil for two to three minutes, or until they’re crisp-tender.

Step 3: Add the chicken, veggies and herbs

Stir in the chicken, corn, peas, basil and sage. Cook everything, uncovered over medium heat, for four to five minutes or until it’s heated through.

Step 4: Add the rice

Stir in the rice. Season with salt and pepper and serve.

overhead shot of chicken rice bowlTMB Studio

Chicken and Rice Bowl Variations

  • Mix up the meat: Nearly any cooked meat works in a rice bowl. Some of our favorites include thinly sliced steak, shredded pork, shrimp and chorizo.
  • Add a dressing or sauce: Tie the flavors of the bowl together with a flavorful sauce. Think green goddess dressing, pesto, tzatziki, chimichurri or a sweet-hot Asian vinaigrette.
  • Switch up the veggies: You can use any fresh vegetables you’d like in this recipe. We recommend using broccoli, bell peppers or avocado for your chicken rice bowl, but you can experiment.
  • Change the grain: Rice alternatives include grits, quinoa, bulgur or couscous. For a low-carb option, use cauliflower rice.
  • Make a Mediterranean bowl: For a Mediterranean-inspired dish, use red onion. Skip the corn and peas. Top the bowl with fresh sliced Roma tomatoes, kalamata olives and cucumbers. Drizzle with a Greek salad dressing and top the bowl with crumbled feta cheese.
  • Make a Tex-Mex bowl: Replace the peas with cooked black beans or pinto beans. Skip the sage and add oregano. Top the bowl with pico de gallo or your favorite salsa, along with fresh cotija cheese, sour cream and fresh cilantro.
  • Make an Asian-inspired bowl: For an Asian chicken and rice bowl, replace the corn and peas with cooked and shelled edamame. Use cilantro instead of dried basil and sage. Stir in coleslaw mix for a little crunch. Top your bowl with sliced green onions and a soy-ginger sauce like you’ll find in this Asian chicken rice bowl recipe.

How to Store Chicken and Rice Bowls

Leftovers should be stored in an airtight container in the refrigerator for up to four days. If you are prepping the bowls ahead of time, add any dressing or sauce just before serving.

Can you make chicken rice bowls ahead of time?

The rice can be made up to four days in advance. After cooking, let it cool completely and store in an airtight container in the refrigerator. The chicken can be cooked up to four days in advance and stored in an airtight container in the fridge. The vegetables can be cooked separately, cooled and stored in the fridge.

Chicken and rice bowls also serve as excellent meal prep recipes. You can make the bowls and store them in individual containers in the refrigerator for up to four days. Reheat individual portions in the microwave. You can also freeze individual servings for up to three to four months. Sprinkle with a little water before reheating in the microwave for six to eight minutes.

Chicken and Rice Bowl Tips

close shot of chicken rice bowlTMB Studio

What’s the best method to cook rice?

While a rice cooker takes the guesswork out of cooking rice, you don’t need any fancy gadgets to make a simple pot of rice. Our guide to how to cook rice shares the best way to cook rice on a stovetop, how to cook different types of rice, and provides other rice-cooking tips, too. The rice used in this recipe is instant rice, which should be cooked according to the package instructions.

What else can you serve with chicken rice bowls?

The genius of this chicken and rice bowl recipe is that it’s an entire meal in a bowl. For an even heartier meal, serve chicken and rice bowls with pita bread or a fresh fruit salad.

Watch how to Make Chicken Rice Bowl

Chicken Rice Bowl

Prep 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.

Nutrition Facts

1 cup: 239 calories, 5g fat (1g saturated fat), 42mg cholesterol, 914mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 19g protein.

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already 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. —Tammy Daniels, Batavia, Ohio