Rice Bowls

When it comes to a delicious rice bowl we have it covered with two version Asian American and Mexican American rice bowl recipes.

Chicken sauteed in a flavorful coating, and taco infused beef or chicken make up the rice bowl recipes and either one is hearty and satifying in flavors.

Assembly for rice bowls are so versatile and easy to customize to however vegetables and meat your family enjoys.

Also if you happen to be a big fan of Asian foods like we are, you may also like to try our homemade egg rolls recipe as a side dish with this meal. Plus do Check out our Cinco De Mayo Recipes for party fun Mexican American foods.

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What You Will Love Rice Bowl Recipes

1. Quick and easy meals – Most rice bowl recipes come together in under 30 minutes, making them perfect for busy weeknights.
2. Endless flavor combinations – You can mix and match proteins, vegetables, and sauces for countless variations.
3. Great for using leftovers – Rice bowls are perfect for turning leftover meats, veggies, and sauces into a brand-new meal.
4. Budget-friendly – Rice is inexpensive and filling, helping stretch ingredients into satisfying meals.
5. Customizable for everyone – Easily adapt bowls for vegetarian, gluten-free, or low-carb diets.
6. Perfect balance in one bowl – Combine grains, protein, and vegetables for a complete and satisfying dish.
7. Meal-prep friendly – Cook rice and toppings ahead of time and assemble bowls throughout the week.
8. Family-friendly – Let everyone build their own bowl with their favorite toppings.
9. Comforting yet fresh – Warm rice paired with crisp vegetables and savory sauces creates the perfect texture and flavor balance.
10. Inspired by global cuisines – Rice bowls can take inspiration from Asian, Mexican, Mediterranean, and many other flavors

Other Additions and Suggestions

• mushrooms sliced
• English peas
• sprouts
• water chestnuts
• avocado slices
• onions
• sliced cucumbers
• shaved carrots
• cauliflower florets cleaned and washed
• diced zucchini or eggplant
• grape tomatoes
• peanuts, cashews, or sunflower seeds
• artichoke hearts
• turn into surf and turf using shellfish of any kind
• Use hot peppers instead of bell peppers for a little kick
• bok choy or celery chopped
• cole slaw mix
• for a bit of sweetness add diced mango or pineapple just fold it in at the end of cooking
• Use any cubed meats or poultry leftover
• For Vegetarian omit the meats
• Serve over rice, ramen noodles, angel hair, on top of baked potatoes, in flour tortilla wraps, in pita bread, or fried rice

Other Serving Ideas

• Pour over mashed potatoes
• Cooked pasta of choice
• With Stir-fried vegetables
• Over roasted vegetables
• Steamed vegetables
• Fried rice

Other Cooking Methods

1. Air Fry:   Preheat the Air Fry to 400 degrees for 5 minutes. Spray the basket, and also the coated chicken with cooking spray oil.  Air fry the coated chicken on both sides for 12 minutes flipping at 5 minutes cooking on each side.  Remove the chicken and keep it warm. Add the vegetables and air fry for 5 minutes. Place the marinade in a small saucepan and heat. Pour over chicken, cooked rice, and vegetables.
2. Baked: Place chicken on a baking sheet. Drizzle with olive oil. Bake in a preheated oven at 400 degrees for around 25 minutes. Add the vegetables at the 11-minute mark. Make the sauce on the stovetop. Toss with chicken and vegetables, and serve with cooked rice.
3. Note: Chicken is cooked completely when the temperature internally is at 165 degrees in the thickest part. Use an instant-read thermometer.

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Tasty Asian Chicken Thigh Recipes

Add and adapt the vegetables we used with your family's favorite kinds.

For those who prefer boneless chicken breast, cube this and saute using the same methods just the time will less for cooking.

Pork or steak cubed can be substituted for chicken or even cleaned shrimp and scallops.

This is a simple basic recipe for Asian-style chicken and vegetables over white-cooked rice.

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Asian, American, Thai

Yield: 6

Author: Claudia Lamascolo

Rice Bowls

A combination of Asian flavors with sauteed chicken thighs, vegetables, and peanuts over white rice.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• Asian American Version
• 2 cups cooked white rice
• 1 pound of bone-in or boneless chicken thighs (around 6 thighs)
• 2 teaspoons canola oil
• 1 carrot, shaved or sliced
• 2 garlic cloves, minced
• 1 bell pepper, thinly sliced (red or green)
• 1 cup snow peas
• 1 small diced tomato
• 2 cups broccoli florets trimmed and sliced( frozen broccoli cooks quicker no trimming necessary)
• 1/3 cup rice vinegar
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons fish sauce or additional soy sauce
• 3 tablespoons chili garlic sauce
• 1 tablespoon lime juice
• Optional: 2 tablespoons chopped cashews or salted peanuts (or use pumpkin seeds if allergic to peanuts)
• Mexican American Version
• Mexican American Bowl
• 1 recipe taco-flavored ground beef or chicken (we've also done garlic shrimp)
• 2 cups Jasmine rice, cooked or whatever rice you prefer
• 1/2 cup seasoned corn or corn salsa
• 15-ounce can of black beans, drained
• 4 cups shredded romaine lettuce
• 1 cup shredded Monterey Jack cheese
• 1 cup Guacamole
• 1/2 cup sour cream garnish
• 1 lime cut into wedges, for serving
• Fresh Tomato Salsa
• 2 to 3 medium tomatoes 1 to 1½ pounds, cut into ¼ -inch pieces
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro or flat leaf parsley if you're not a fan of cilantro
• 2 or 3 jalapeño peppers, finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• salt and pepper to taste

Instructions

1. Asian version Directions:
2. Cook rice according to package instructions and set aside.
3. In a large frying pan, heat the oil until hot on high heat, and fry the thighs with a sprinkling of salt, pepper, and granulated garlic powder.
4. Continue to saute, lowering the heat to medium until the juice runs clear and the chicken thighs are 165 degrees using a meat thermometer in the thickest part.
5. Keep the chicken warm and place it in the oven at a low temperature on a baking sheet.
6. Add garlic to the same pan and cook for 30 seconds.
7. Stir in the snow peas, broccoli florets, carrots, diced tomato, and peppers ( and any other vegetables you like in a stir fry) and stir fry until fragrant and desired softness, around 5 minutes.
8. Add in the vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, peanuts, and lime juice in the pan and just simmer until heated.
9. Add water to the sauce if it seems a little dry.
10. Salt and pepper to taste, and add some red pepper flakes for heat if desired.
11. Place the cooked rice in a deep serving dish, the vegetables, and juices on top of the rice, and arrange the cooked chicken thighs on top.
12. Mexican American Bowl Directions
13. Salsa: Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.
14. Assemble the bowls by dividing cooked rice, shredded or chopped lettuce, cooked taco beef or chicken, and beans between 4 salad bowls.
15. Garnish each bowl with cheese, guacamole, corn or corn salsa, fresh tomato salsa, and sour cream.
16. Serve the bowls with lime wedges, if desired

Notes

Other Additions and Suggestions

• mushrooms sliced, carrots, peas
• sprouts
• sliced cucumbers
• avocado slices
• water chestnuts
• onions
• cauliflower florets cleaned and washed
• diced zucchini or eggplant
• grape tomatoes
• peanuts, cashews, or sunflower seeds
• artichoke hearts
• turn into surf and turf using shellfish of any kind
• Use hot peppers instead of bell peppers for a little kick
• bok choy or celery chopped
• cole slaw mix
• mango diced or pineapple
• Use any cubed meats or poultry leftovers
• For Vegetarian omit the meats
• Serve over rice, ramen noodles, angel hair, on top of baked potatoes, in flour tortilla wraps, in pita bread, or  over fried rice

Other Cooking Methods

1. Air Fry:  Preheat the Air Fry to 400 degrees for 5 minutes. Spray the basket, and also the coated chicken with cooking spray oil. Air fry the coated chicken on both sides for 12 minutes flipping at 5 minutes cooking on each side. Remove the chicken and keep it warm. Add the vegetables and air fry for 5 minutes. Place the marinade in a small saucepan and heat. Pour over chicken, cooked rice, and vegetables.
2. Baked: Place chicken on a baking sheet. Drizzle with olive oil. Bake in a preheated oven at 400 degrees for around 25 minutes. Add the vegetables at the 11-minute mark. Make the sauce on the stovetop. Toss with chicken and vegetables, and serve with cooked rice.
3. Note: Chicken is cooked completely when the temperature internally is at 165 degrees in the thickest part. Use an instant-read thermometer.

Nutrition Facts

Calories

361.22

Fat (grams)

15.96 g

Sat. Fat (grams)

3.83 g

Carbs (grams)

36.63 g

Fiber (grams)

3.14 g

Net carbs

33.51 g

Sugar (grams)

16.29 g

Protein (grams)

18.13 g

Sodium (milligrams)

1386.2 mg

Cholesterol (grams)

74.09 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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