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–+ servings
A bowl of delicious chicken fried rice with peas, carrots, and corn, part of quick Rice Bowls Recipes.

Weeknight Winner Rice Bowls

A quick and healthy rice bowl recipe perfect for busy weeknights. This recipe offers a flavorful and satisfying meal that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Rice and Chicken
  • 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

Equipment

  • Dutch oven
  • Large measuring cup

Method
 

  1. Dissolve 2 teaspoons of salt in the chicken stock in a large measuring cup. Set aside.
  2. Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add chicken and cook until browned, about 10 minutes. Reduce heat, stir in turmeric (if using), annatto, and paprika. Add garlic, carrot, and onion. Season with salt and cook until softened, about 5 minutes.
  3. Stir in the rice and cook until coated in oil and seasoning, about 2 minutes. Add the stock, peas, and corn (if using). Bring to a boil, then cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 25 minutes.
  4. Remove from heat, stir in scallions, and let stand, covered, for 10 minutes. Serve.

Notes

You can use any chicken pieces you prefer. Adjust salt as needed based on your preference and the saltiness of your broth.

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