Chicken Rice Bowl Recipe

4.5 6 8
Chicken Rice Bowl Recipe
Chicken Rice Bowl Recipe photo by Taste of Home
Publisher Photo

Chicken Rice Bowl Recipe

Read Reviews
4.5 6 8
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

Nutritional Facts

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

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

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Reviews forChicken Rice Bowl

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DawnRoy User ID: 3024717 226951
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
patriotsgrl User ID: 1783910 144506
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
Linda_in_ND User ID: 5652655 113569
Reviewed Jan. 8, 2011

"Everyone took seconds!"

MY REVIEW
Kellange123 User ID: 4791218 150858
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
BILIOBA User ID: 4105672 122017
Reviewed May. 10, 2009

"nice with soy sauce"

MY REVIEW
apjohnson User ID: 3325890 73272
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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