Chicken Rice Bowl
“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
| Servings | Prep Time |
| 4servings | 10minutes total |
| Servings | Prep Time |
| 4servings | 10minutes total |
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 ready-to-use grilled chicken breast strips 9 ounces
- 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
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 cup: 239 calories, 5g fat (1g saturated fat), 42mg cholesterol, 914mg sodium, 30g carbohydrate (3g sugars, 2g fibre), 19g protein.
