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A close-up of a chicken rice bowls recipe with grilled chicken, corn, peas, and rice.

Easy Make-Ahead Rice Bowls

Discover why rice bowls are a beloved meal option and learn how to prepare them ahead of time with this simple recipe.
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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
  

  • 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

Equipment

  • saucepan
  • Measuring cups
  • Measuring spoons

Method
 

  1. In a saucepan, combine the uncooked instant rice and chicken broth. Bring to a boil.
  2. Stir in the chopped green pepper and onion. Cover, remove from heat, and let stand for 5 minutes.
  3. While the rice stands, heat olive oil in a skillet over medium heat. Add the grilled chicken strips and cook until heated through, about 3-5 minutes.
  4. Add the thawed corn and peas, dried basil, rubbed sage, salt, and pepper to the skillet with the chicken. Cook for another 2-3 minutes, stirring occasionally, until vegetables are tender-crisp.
  5. Fluff the cooked rice with a fork. Stir in the chicken and vegetable mixture.
  6. Divide the mixture into bowls. These can be enjoyed immediately or stored in the refrigerator for make-ahead lunches.

Notes

To make these ahead, prepare the entire recipe and store in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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