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A close-up of a chicken rice bowl recipe, featuring sliced grilled chicken over a bed of rice and mixed vegetables like corn, peas, and carrots.

Why Everyone Loves This Rice Bowls Recipes (+ Make-Ahead Tips)

Discover why rice bowls are a beloved meal option for busy home cooks and meal preppers. This recipe offers a simple, flavorful, and nutritious way to assemble a satisfying dish, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Bowl
  • 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

Equipment

  • Saucepan
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes or until liquid is absorbed.
  2. Stir in green pepper, onion, and olive oil.
  3. Add chicken strips, corn, peas, basil, sage, salt, and pepper. Stir to combine.
  4. Cover and cook over low heat for 5-7 minutes, or until heated through, stirring occasionally.
  5. Serve immediately.

Notes

For make-ahead convenience, prepare the rice and vegetable mixture, but do not add the chicken. Store separately in airtight containers in the refrigerator. When ready to serve, combine the rice mixture with thawed chicken strips and heat through as directed. This recipe is a base; feel free to add your favorite vegetables, proteins, or sauces to create endless variations.

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