Island Chicken Rice Bowl Recipes
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
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
ISLAND RICE BOWLS
I found this recipe on a food blog, http://favfamilyrecipes.blogspot.com/search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it.
Provided by Tinat51796
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
- Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
- After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
- In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
- Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
- Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.
ISLAND CHICKEN-RICE BOWL
Chicken and rice get a little island influence in this tasty dish with paprika, zucchini and creamy mozzarella cheese.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Heat greased grill to medium heat.
- Bring broth to boil in large saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 10 min. Add zucchini, beans and corn; cook 5 to 7 min. or until rice is tender.
- Meanwhile, sprinkle chicken with salt and paprika. Grill 12 to 15 min. or until done (165ºF), turning after 8 min. Top evenly with 1/4 cup cheese; grill 1 min. or until melted. Slice chicken.
- Stir remaining cheese into rice mixture; spoon into large shallow bowl. Top with chicken.
Nutrition Facts : Calories 480, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 42 g
ISLAND CHICKEN PACKET
We often buy Hawaiian chicken grillers at the local grocer store. These are a lot better, and cheaper too. A dash of cinnamon spices it up a bit. You can throw these on the grill also.
Provided by Miss Erin C.
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a bowl.
- You can marinate the ingredients for an hour, or you can skip that and go right to making the packet.
- Add ingredients to a large sheet of heavy foil.
- Bring the long sides together and fold down, 2-3 times.
- Roll the ends in, at least 2 folds each.
- Place packet seam side up on a baking sheet.
- Bake for 20 minutes in a 425°F oven.
- To serve, unroll one end of the packet and pour out or open the top and spoon out.
- Serve with rice.
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