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

12-Minute Chicken and Rice Bowls

This recipe offers a quick and flavorful chicken and rice bowl, perfect for busy weeknights. It combines tender chicken, seasoned rice, and vegetables for a complete meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

For the Broth
  • 2 cups homemade chicken stock or low-sodium broth or water
  • 2 teaspoons Diamond Crystal kosher salt for table salt, use half as much by volume or the same weight, plus more as needed
For the Chicken and Rice
  • 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
  • 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 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. 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.
  3. Stir in rice and cook until thoroughly coated in oil and seasoning and heated through, about 2 minutes. 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).
  4. Remove from heat, stir in scallions, then let stand, covered, 10 minutes. Serve.

Notes

This recipe is designed for speed and flavor. Adjust seasoning as needed. The chicken can be cut into smaller pieces for faster cooking if desired.

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