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A close-up of a delicious chicken and vegetable rice bowl, featuring rice, peas, carrots, and chicken pieces.

Rice Bowls Recipes in 12 Minutes: Weeknight Winner

This recipe offers a quick and healthy rice bowl solution for busy weeknights. It's designed for individuals and families who want a delicious, satisfying meal without spending a lot of time in the kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 2 cups chicken stock or low-sodium broth or water homemade
  • 2 teaspoons kosher salt plus more as needed
For the Chicken and Base
  • 2.5 pounds chicken pieces such as drumsticks and/or thighs
  • 1/4 cup canola or other neutral oil
  • 0.5 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
For the Rice and Finish
  • 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. In a large measuring cup, combine stock and 2 teaspoons salt. Stir until salt is dissolved. Set aside.
  2. Season chicken all over with salt and pepper. In a 5- or 6-quart Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning occasionally, until very well browned, about 10 minutes.
  3. Lower heat, stir in turmeric (if using), annatto, and paprika, followed by garlic, carrot, and onion. Season with salt, then cook, stirring and scraping any browned bits from the bottom of the pot, until softened, about 5 minutes.
  4. Stir in rice and cook until thoroughly coated in oil and seasoning and heated through, about 2 minutes.
  5. Add stock along with frozen peas and corn (if using), scraping down the sides of the pot to ensure all rice grains are submerged. Bring to a boil, then cover, reduce heat to low, and cook until liquid is absorbed and rice is just tender, about 25 minutes (or follow cooking time on rice package directions).
  6. Remove from heat, stir in scallions, then let stand, covered, for 10 minutes. Serve.

Notes

This recipe is adaptable to your preferences. Feel free to adjust seasonings and add other vegetables as desired. The key is the quick cooking method that delivers a flavorful meal in minimal time.

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