Recipes for "rice bowls"

1. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, paprika, cumin, oregano, thyme, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes, until the water has cooked out.

2. Meanwhile, make the Harissa sauce. In a bowl, mix the harissa, melted butter, lemon juice, and paprika. Season with chili flakes and salt.

3. Arrange the warm pitas in a bowl. Spoon over some rice, add a couple spoonful of meat, then top with lettuce, herbs, onions, and lots of Tzatziki. Add the harissa sauce to taste. Enjoy!

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, arrowroot powder/cornstarch and pepper. Add 1 tablespoon oil, Gochujang, and tamari, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the zucchini and peppers to the other side. Toss with oil, salt, and pepper. Bake for 10 minutes.

3. Meanwhile, in a small skillet melt together the butter, garlic, and 1-3 tablespoons chili flakes. Cook until the butter is browning and the garlic crisps. Mix in the sesame seeds.

4. Switch the oven to broil. Broil the beef for 2-5 minutes, until the meat is crisping. Watch closely. Pull the pan out of the oven. Toss the steak with 1/4 cup chili butter.

5. Mix 1-2 tablespoons of chili butter with the mayo and 1 tablespoon of ginger juice.

6. Serve the steak, zucchini, and peppers with extra chili butter, basil, and green onions over steamed rice. Drizzle with spicy mayo.

1. To make the vinaigrette: combine all ingredients in a bowl or glass jar.

2. Mix the chicken, half of the vinaigrette, and the paprika in a bowl. Thread the chicken onto the skewers.

3. Set your grill, grill pan, or skillet to medium-high heat. Grill the peppers until charred all over, place in a large bowl, cover and let steam for 10 minutes. Remove the charred skin, then deseed and slice the peppers. Submerge the charred peppers in the vinaigrette.

4. Simultaneously grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

5. In a bowl, mix the Tzaziki sauce with the mayo and lemon juice. Stir in the crumbled feta.

6. To assemble, add the rice to a bowl. Top with peppers, chicken, and any other desired toppings. Add a few dollops of feta. Dress with Tzaziki sauce.

1.  To make the salad. Combine everything in a bowl and gently toss. Season with salt

2. To Make the meat. In a bowl, mix the tamari, fish sauce, chili paste, and maple syrup. Add 1/3 cup water. Set a few tablespoons of the sauce aside for serving, if desired.

3. Heat the oil, meat, shallots, and garlic in a large skillet over medium-high heat. Cook, breaking up the meat as it cooks, until browned, 5 minutes. Add the sauce. Cook another 5 minutes, until the meat is crispy. Add the pickled ginger, and let cook for 1 minute. Remove from the heat.

3. Spoon the meat over bowls of rice. Top with the herb salad, pickled carrots, and spicy mayo. Drizzle over the extra sauce. Enjoy!

2. After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

1. Preheat the oven to 450° F.

2. On a baking sheet, rub the salmon with olive oil, honey, chili powder, paprika, dried thyme, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking.

3. Remove the pan and then rub the salmon with garlic, add a pat of butter to each filet. Sprinkle with chili flakes. Switch the oven to broil and broil until lightly charred.

4. To make the salsa. Combine all ingredients in a bowl.

5. Serve the salmon over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro. Jalapeño sauce recipe in notes.

1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.

2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil.

3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!

1. Add 1 can coconut milk and 1/3 water to a medium-sized pot. Bring to a low boil. Add in 1 1/2 cups jasmine rice and 1 tablespoon lemongrass paste. Stir to combine. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 15-20 minutes (don't take any peeks inside!).

2. After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

MEAT PREP: Cut the steak into very thin bite-sized pieces and place in a mixing bowl. Peel the garlic, ginger, and pears. Pulse in a food processor until a paste forms. Add the paste to the meat and stir to combine. Cover everything with soy sauce, brown sugar, and sesame oil – just enough to cover and marinate. Your ratio should be roughly 4 parts soy sauce, 4 parts brown sugar, 1 part sesame oil. Mix it all up and refrigerate for 30 minutes or so.

RICE: Cook rice according to package directions.

SAUCE PREP: Whisk all Yum Yum Sauce ingredients together. Set aside.

MEAT COOKING: Heat a large heavy-duty skillet over very high heat. Discard remaining marinade and add the steak to the pan. Sear for a few minutes, flipping it around once or twice, until your meat has a really nice golden brown exterior. Set aside.

BOWL ASSEMBLY: Arrange the rice, kimchi, greens, and steak in a bowl. Add the egg on top and sprinkle with sesame seeds, scallions, and Yum Yum Sauce. Mwah! You’re a boss.

1. Preheat the oven to 425° F.

2 On a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch (or arrowroot powder) over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.

3. To make the sauce. In a bowl, whisk 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger.

4. When the chicken is ready, pour two-thirds of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.

5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with cayenne and salt.

6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum.

1. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.

2. In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.

3. Set your grill, grill pan, or skillet to medium-high heat.

4. Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.

5. In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.

6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts. Sprinkle with cheese (if desired). EAT!

Make the rice: Cook rice according to package directions.

Blend the sauce: Blend all sauce ingredients in a blender or food processor until smooth.

Make the pickled veg: Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila – it’s a very low-key pickled vegetable salad.

Cook the meatballs: Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)

Assemble: Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.

Add everything to the Instant Pot except the lime juice.

Cook for 30 minutes on Soup setting. Quick release the steam. Stir it all up and add more salsa verde as desired.

Serve with rice and a squeeze of lime!

For the sauce: Preheat the oven to 425 degrees. Peel the paper off of the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet. Place on the baking sheet. Roast everything for 40 minutes, stirring halfway through to prevent burning. Pulse all the roasted ingredients in a food processor with the broth, salt, and cilantro.

For the chicken and rice: Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. Sprinkle with salt and pepper; flip once when chicken is lightly browned on the outside. Add the tomatillo sauce to the chicken and let it gently simmer over very low heat for 15-20 minutes to finish cooking. Remove the chicken, shred with two forks, and return to pan. Stir in the half and half and extra water if necessary. (I’ve also added sour cream which is delicious!)

For the Tortilla Strips: In a heavy skillet, heat oil over medium low heat (oil should be about one inch deep). Cut the tortillas into small strips. Test the oil with by letting a drop of water fall in the pan – if it sizzles, the oil is ready. Add the tortilla strips in batches, flipping or stirring occasionally to prevent burning. When the tortilla strips are crispy and golden, remove and set on a paper towel lined plate. Sprinkle with salt. Repeat until all tortillas are done.

Assemble the bowls with rice, chicken, tortilla strips, cilantro, sour cream, and lime juice. Yum!

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.

Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.

Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

To make the marinade, place lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.

Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.

To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.

Remove marinated steak from the refrigerator about 5 minutes before cooking.

Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.

Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well done.

Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.

While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.

Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.

Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Coat chicken in teriyaki marinade and cook on the prepared grill until no longer pink and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Meanwhile place broccoli florets and red pepper strips in a large bowl. Drizzle with sesame oil and toss to coat. Add garlic powder, black pepper, salt, and crushed red pepper and toss to coat again.

Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

Grill pineapple until soft and heated through, 2 to 3 minutes per side.

Slice pineapple and chicken into 1-inch cubes. In 4 separate bowls layer rice, chicken, pineapple, broccoli, and red peppers. Garnish each bowl with sliced green onions and sesame seeds. Drizzle extra teriyaki sauce over each bowl if desired.

Add dried rice to a medium pot and rinse with cold water until the water runs clear. Fill the pot until water covers the rice by about 1/4 inch. Place over high heat and bring to a simmer.

Once simmering, stir the rice, cover it, and turn heat down to very low. Simmer rice slowly for 8 to 10 minutes, then test rice. If it’s cooked through (i.e. not crunchy), drain off any extra water, remove from heat, cover and steam for five minutes, then fluff with a fork.

In a large skillet over medium-high heat, add the olive oil and diced onions. Cook until the onions turn translucent, 3 to 4 minutes. Add ground pork and break up with a spatula continuously while cooking until the pork is crumbly, browned, and cooked through, 7 to 8 minutes.

When the pork is almost done cooking, add garlic, ginger, and soy sauce. Stir, and cook for another minute or two to combine flavors.

Add 1/2 to 3/4 cup of cooked jasmine rice to a wide bowl. Top with 1/2 cup of the pork mixture, sliced cucumbers, shredded carrots, and the herb mix. Sprinkle the bowl with sweet soy sauce and sesame seeds.

Leftovers keep well for up to 5 days. Reheat the pork and rice in the microwave in 30 second bursts until warm.

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In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending.

Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce.

Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot.

Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 1⁄2-quart) stainless steel mixing bowl.

Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed.

Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position.

If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes.

When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”

Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot.

Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt.

Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.

Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.

Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.

Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.

When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.

Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.