Chicken Rice Bowl
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 4 servings.
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
Ingredients
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1 cup uncooked instant rice
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1 cup chicken broth
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1/2 cup chopped frozen green pepper, thawed
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1/4 cup chopped onion
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2 teaspoons olive oil
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1 package (9 ounces) ready-to-use grilled chicken breast strips
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1/2 cup frozen corn, thawed
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1/2 cup frozen peas, thawed
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1 teaspoon dried basil
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1 teaspoon rubbed sage
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
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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.
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