Description
These Banana Pepper Rice Bowls are easy and quick for weeknight dinner and meal prep with tender chicken and fluffy rice and tangy peppers. This simple bowl is one of the best healthy ideas for busy nights because every bite has color and texture and a little zip. Make it for a potluck or party and let everyone build a bowl with extra peppers and melted cheese and fresh herbs.
Ingredients
- 4 cups Cooked white rice
- 1 pound Boneless skinless chicken thighs
- 1 cup sliced Banana peppers
- 1 small sliced Yellow onion
- 3 cloves minced Garlic
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/2 cup Low sodium chicken broth
- 1 cup Shredded mozzarella cheese
- 2 tablespoons chopped Fresh parsley
Instructions
- The chicken thighs are cut into uneven bite size pieces while the banana peppers turn into loose rings and the onion becomes thin curved strips. The ingredients now look ready to cook because the shapes are irregular and casual with pepper rings slightly overlapping the chicken and onion pieces nearby.
- The chicken pieces are coated with olive oil and smoked paprika and oregano and salt and black pepper until the pale meat turns speckled red and glossy. The seasonings cling unevenly across the chicken so some pieces look darker on the edges while others show lighter spots.
- The seasoned chicken moves into the skillet and changes from glossy raw pieces to browned edges with darker spots and lightly crisp corners. The pieces spread unevenly across the pan with some shifted toward the center and others resting near the edge so the browning looks natural.
- Banana pepper rings and onion strips are scattered into the skillet around the browned chicken and they begin to soften into glossy curves. The peppers stay visible in bright yellow green patches while the onions slump between the chicken pieces and pick up browned bits from the pan.
- Chicken broth is poured into the skillet and the browned bits loosen into a thin golden sauce that coats the chicken and peppers. The mixture looks juicier and more connected now with small bubbling pockets between the chicken pieces and softened pepper rings.
- Fluffy rice fills the bowl first and the saucy chicken and peppers are spooned over it in uneven mounds. Mozzarella melts into soft patches across the hot filling and parsley lands in loose green flecks so the bowl looks finished and homemade.
Notes
Pro Tips:
- Use chicken thighs for the juiciest bowl because they stay tender while the peppers soften and the sauce reduces.
- Drain jarred banana peppers well so the bowl tastes tangy without turning watery around the rice.
- Fluff the rice before layering so the grains stay separate and catch the sauce in little pockets.
- Save extra parsley for the end because fresh herbs make the rich cheese and peppers taste brighter.
Storage: Store the rice and chicken pepper filling in separate airtight containers so the rice does not absorb too much sauce overnight. Keep leftovers in the refrigerator for up to 4 days and reheat only the portion you plan to eat so the chicken stays tender. For freezer storage freeze the chicken and pepper filling without the rice and cheese because the texture holds better that way. Reheat the filling in a skillet or microwave until hot then spoon it over warm rice and add fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American