Savory Budget Chicken and Veggie Rice Bowl

• 1 cup long grain white rice
• 2 cups water or low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs or breasts, diced
• 1 tbsp vegetable or canola oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, peeled and thinly sliced
• 1 cup frozen mixed peas and corn
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar or rice vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• Salt to taste
• Optional garnish: chopped green onions or parsley

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and water (or chicken broth) and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let stand covered.
2. While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken, season with smoked paprika, pepper and a pinch of salt, and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
3. In the same skillet, add the onion and carrot. Sauté for about 5 minutes until the onions soften and carrots are tender. Add the minced garlic and cook for another minute until fragrant.
4. Add the frozen peas and corn mixture to the skillet and cook until warmed through, about 3 minutes.
5. Return the cooked chicken to the skillet with the vegetables. Stir in the soy sauce and vinegar, mixing well to coat evenly. Cook for another 2 minutes to allow flavors to meld. Taste and adjust seasoning with salt or extra soy sauce if desired.
6. Fluff the cooked rice with a fork and divide it into bowls. Top each with the savory chicken and vegetable mixture.
7. Garnish with chopped green onions or parsley if desired for a fresh note and extra color.
8. Serve warm and enjoy your budget-friendly, protein-packed rice bowl!

Chef tips

• Use chicken thighs instead of breasts for juicier meat and often better value per pound.
• If you want a vegetarian version, substitute the chicken with firm tofu or canned chickpeas, and use vegetable broth for cooking rice.
• Frozen mixed vegetables like peas and corn are affordable and save prep time; feel free to add other frozen veggies such as diced bell peppers or green beans.
• For extra flavor, add a teaspoon of grated fresh ginger along with garlic when sautéing veggies.
• Leftover rice can be stored in the fridge for up to 4 days, making this a great meal prep option.
• When cooking rice, avoid lifting the lid to retain steam for perfect texture.