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A close-up of a delicious chicken fried rice bowl with carrots and peas, part of Rice Bowls Recipes in 12 Minutes.

12-Minute Chicken and Rice Bowls

A quick and easy chicken and rice bowl recipe perfect for weeknight dinners. This recipe focuses on speed and flavor, using simple ingredients to create a satisfying meal.
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Prep Time 10 minutes
Cook Time 32 minutes
Resting Time 10 minutes
Total Time 52 minutes
Servings: 6 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Rice and Liquid
  • 2 cups chicken stock or low-sodium broth or water homemade
  • 2 teaspoons kosher salt plus more as needed
For the Chicken and Aromatics
  • 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
For the Rice
  • 2 cups parboiled rice washed with cold water and drained well
  • 5 ounces frozen peas optional
  • 5 ounces frozen corn optional
For Garnish
  • 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 the 2 teaspoons salt and 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 bottom of 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 sides of 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 following cooking time on rice package directions).
  6. Remove from heat, stir in scallions, then let stand, covered, 10 minutes. Serve.

Notes

For the chicken, you can use bone-in, skin-on pieces like drumsticks and thighs for the best flavor. Ensure you adjust cooking time based on the size of your chicken pieces.

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