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–+ servings
A close-up of a bowl filled with a flavorful chicken rice bowls recipe, topped with shredded chicken, corn, and green onions.

Quick and Easy Rice Bowls

Discover why rice bowls are a beloved meal option for busy individuals and families. This recipe offers a quick, flavorful, and satisfying way to create a customizable meal, perfect for any dietary preference.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Rice
  • 1 cup uncooked instant rice
  • 1 cup chicken broth
For the Toppings
  • 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

Equipment

  • saucepan
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a saucepan, combine the instant rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes, or until liquid is absorbed.
  2. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  3. Add the thawed green pepper, thawed corn, thawed peas, grilled chicken strips, dried basil, rubbed sage, salt, and pepper to the skillet. Cook, stirring occasionally, until heated through, about 5-7 minutes.
  4. Fluff the cooked rice with a fork. Serve the rice in bowls and top with the chicken and vegetable mixture.

Notes

This recipe is a base for customization. Feel free to add your favorite vegetables, proteins, or sauces. For make-ahead convenience, cook the rice and prepare the topping mixture separately and store them in the refrigerator. Reheat and assemble when ready to serve.

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