Chicken Rice Bowl, ready in 30 Min

This Chicken Rice Bowl has everything we want in a quick & healthy meal: juicy air-fried chicken, fresh toppings, a creamy drizzle, and the most turmeric rice that basically steals the whole show. (Seriously, bury us with our rice cooker!)

The secret is a whole tomato that cooks inside the pot with the rice. As it softens, it gives the rice a subtle hint of sweetness that tastes good with virtually no effort. It’s packed with 35 grams of protein – and the rice cooker does most of the heavy lifting for you resulting in a dish that is fluffy, golden, and packed with flavor.

Before you start

• The straightforward chicken rice bowl features air-fried chicken, fresh toppings, and turmeric rice made more flavorful by adding a whole tomato during cooking.
• It packs 35 grams of protein leaving you satisfied and energized between meals.
• It’s straightforward to customize, letting you swap proteins or toppings based on your preferences.
• The rice cooker makes cooking hands-off, but a stovetop method works well too.

What stands out

Hands-off cooking: This recipe is rice cooker first, making truly hands free – suited to nights when you want something wholesome without a lot of fuss.

High-protein: 35 grams to be exact! More protein means you’ll stay satisfied longer between meals and have more sustained energy.

Crispy rice bottom: The resting step creates a lightly crispy rice layer at the bottom — similar to Persian tahdig. Don’t skip it.

Build your own: You can customize your toppings and build a wholesome and nutritious chicken rice bowl with all your favorite flavors.

Kitchen tip

Let the rice rest after cooking – this helps it finish steaming and creates a lightly crisp, golden layer on the bottom that adds texture.

Straightforward Chicken Rice Bowl Variations and Substitutions

1. Proteins: Swap chicken thighs for proteins such as, chicken breasts, salmon, or tofu.
2. Stovetop Rice Method: We love our rice cooker but stovetop rice works just as well! See our recipe card below for full instructions.
3. Toppings: This straightforward chicken rice bowl is highly customizable, so you can add any toppings you like, such as fresh veggies, beans or dips.
4. Plant-based version: Skipping the meat? Use these Roasted Chickpeas instead.
5. Dairy-free: Instead of using cheese and sour cream, replace them with your favorite dairy-free swaps.

Serve it with

• These tangy Pickled Red Onions
• A side of Red Cabbage Slaw
• Our straightforward homemade Hummus or this Simple Guacamole Recipe
• A spoonful (or two) of Creamy Coconut Chickpeas

Storage and Reheating

• Fridge: Store components in separate airtight containers for up to 4 days.
• Freezer: Allow cooked and chopped meat to cool completely, then store in a zip top bag for up to 2 months.
• Reheating: Warm chicken thighs in a skillet over medium-low heat. Additionally, you can gently reheat the steamed rice in a pan or in the microwave in 30 second bursts.

Questions

Can we make this Chicken Rice Bowl without a rice cooker?

A regular pot on the stovetop works just as well. Bring everything to a boil, reduce to low, cover, and simmer for about 15 minutes until the water is absorbed.

Why is there a whole tomato in the rice?

Trust the process! The tomato softens as the rice cooks and melts right into it, adding the most subtle sweetness and depth of flavor. Finally, peel the skin off when done and mix it all in.

Why do we need to let the rice rest?

If you keep the lid on for 5 to 10 minutes after cooking, then it creates that gorgeous crispy golden layer at the bottom — similar to Persian tahdig.

Can we make this dairy-free?

Just swap the butter in the rice and swap the sour cream drizzle for a dairy-free alternative instead.

How do we know when the chicken is done?

Your best friend here is a meat thermometer — you’re looking for an internal temperature of 170°F (76°C).

Ingredients

Makes 3 bowls

The Turmeric Rice

• ½ tablespoon butter
• 1 cup jasmine rice, rinsed until water runs clear
• 1¼ cups water
• 1 large pinch salt
• 1 teaspoon turmeric, to taste
• 1 small tomato, whole

The Chicken

• 4 boneless, skinless chicken thighs
• 2 teaspoons olive oil
• salt and pepper, to taste

The Toppings

• shredded lettuce, to preference
• 1 cup diced fresh tomatoes
• chopped cilantro, or parsley

The Sauce

• ¼ cup sour cream
• 1-2 tablespoons water, to thin
• 1 pinch salt

Equipment

• Measuring Cups + Spoons
• Cutting Board
• Nakiri Knife
• Rice Cooker
• Air Fryer
• Mixing Bowls

Method

1. Add the butter to a rice cooker or medium pot, then stir in the rinsed jasmine rice, water, salt, and turmeric. Mix gently to combine. Place the whole tomato on top.
2. Cover and cook the rice. If using a rice cooker, cook according to manufacturer instructions.
3. Once cooked, let the rice rest covered for 5 to 10 minutes. This step allows the rice to finish steaming and creates a lightly crisp layer on the bottom.
4. Remove the tomato skin (it should peel off easily), then mix the softened tomato into the rice for added flavor. Fluff the rice and set aside.
5. While the rice cooks, drizzle the chicken thighs with olive oil and season with salt and pepper.
6. Air fry at 400°F for 12 to 15 minutes, or until it reaches an internal temp of 170F (76C). Let the chicken rest for a few minutes before cutting into bite-sized pieces to allow the juices to redistribute.
7. In a small bowl stir together the sour cream and water until smooth and pourable. Adjust the consistency as needed so it can be easily drizzled.
8. To assemble your bowls, divide the turmeric rice between bowls and top with shredded lettuce. We usually add 1/2 cup of cooked rice to each bowl but this is all to taste.
9. Add the diced chicken and diced tomatoes.
10. Finish with a drizzle of the thinned sour cream, fresh cilantro (or parsley) and serve immediately.

Kitchen notes

Proteins:

Swap chicken thighs for breasts, salmon, or tofu. Toppings: This bowl is highly customizable, so you can add any toppings you like, such as fresh veggies, beans or dips. Dairy-free: Eliminate the cheese and sour cream, or replace them with your favorite dairy-free swaps. Meal prep: Store the ingredients in separate containers for up to 4 days in the fridge.