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A close-up of a bowl filled with delicious rice bowls recipe, featuring tender chicken pieces, peas, and carrots.

12-Minute Chicken and Rice Bowls

This recipe provides a quick and healthy dinner solution, perfect for busy weeknights. It uses simple ingredients to create a flavorful and nutritious rice bowl in under 12 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Bowl
  • 2 cups chicken stock or low-sodium broth or water homemade
  • 2 teaspoons kosher salt plus more as needed
  • 2.5 pounds chicken pieces such as drumsticks and/or thighs
  • 1/4 cup canola or other neutral oil
  • 1/2 teaspoon turmeric optional
  • 2 teaspoons annatto powder
  • 1 teaspoon sweet paprika
  • 5 cloves garlic very finely minced or pureed
  • 1 large carrot diced
  • 1 medium yellow onion diced
  • 2 cups parboiled rice washed with cold water and drained well
  • 5 ounces frozen peas optional
  • 5 ounces frozen corn optional
  • 1/2 cup scallion greens thinly sliced, dark and light green parts only
  • Freshly ground black pepper

Equipment

  • Dutch oven
  • Measuring cup

Method
 

  1. In a large measuring cup, combine stock and the 2 teaspoons salt and stir until salt is dissolved. Set aside.
  2. Season chicken all over with salt and pepper. In a 5- or 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning occasionally, until very well browned, about 10 minutes. Lower heat, stir in turmeric (if using), annatto, and paprika, followed by garlic, carrot, and onion. Season with salt, then cook, stirring and scraping any browned bits from bottom of pot, until softened, about 5 minutes.
  3. Stir in rice and cook until thoroughly coated in oil and seasoning and heated through, about 2 minutes. Add stock along with frozen peas and corn (if using), scraping down sides of pot to ensure all rice grains are submerged. Bring to a boil, then cover, reduce heat to low, and cook until liquid is absorbed and rice is just tender, about 25 minutes (or following cooking time on rice package directions).
  4. Remove from heat, stir in scallions, then let stand, covered, 10 minutes. Serve.

Notes

This recipe is naturally gluten-free. For a lower-carb option, you can substitute cauliflower rice for the parboiled rice, adjusting the cooking time as needed.

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