Ingredients
Equipment
Method
- In a saucepan, combine the instant rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes or until broth is absorbed.
- Stir in the thawed green pepper, onion, and olive oil.
- Add the grilled chicken strips, thawed corn, thawed peas, basil, sage, salt, and pepper. Stir to combine.
- Cover and cook over low heat for 5-7 minutes, or until heated through.
- Serve hot in bowls.
Notes
For make-ahead convenience, prepare the rice mixture and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. You can also customize your bowls with different vegetables, proteins, or sauces to explore various global flavors.