Chicken, Bacon, Ranch Rice Bowls
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By Sara Ramsay
Chicken, Bacon, Ranch Rice Bowls
9 steps
Prep:10minCook:30min
This was so good. And the leftovers tasted like rice-a-roni, but better! I used a combo of Jasmine, Basmati, parboiled, and Wild Rice Mix (used up the ends of containers), and it was great. You could definitely add more veggies in, but I was working with what I had.
Updated at: Thu, 17 Aug 2023 02:43:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories554.2 kcal (28%)
Total Fat21.6 g (31%)
Carbs63.3 g (24%)
Sugars3.2 g (4%)
Protein25 g (50%)
Sodium476.8 mg (24%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Chop onions and sauté in butter for 1-2 minutes, until starting to go translucent.
Step 2
Add garlic and rice, and stir continuously for 1-2 minutes, until rice starts to go a little translucent.
Step 3
Use 1-2 cups of your water to dissolve bouillon, and add to the skillet. Water should be hot, either from the kettle, or hot from the tap.
Step 4
Continue to add water, 1-2 cups at a time. Wait until the previous water has been mostly absorbed before adding more. Stir frequently. (This is very similar to making risotto.) The posted amount of water is only a guideline. Keep adding hot water until your rice is tender, however much that takes.
Step 5
Add cubed chicken. Cover and simmer for 10 minutes, or until chicken is nearly cooked.
Step 6
Add chopped red pepper and bacon, and simmer for another 5 minutes, covered.
Step 7
Once your chicken is fully cooked, add ranch seasoning to taste.
Step 8
Stir in parsley, reserving a little to sprinkle on top of plated dish. Stir in a little butter to finish.
Step 9
Sprinkle reserved parsley over top of plated dish. Serve and enjoy!
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