RICE BOWLS 4 WAYS GARLIC CHICKEN RICE BOWL
Servings: 4
INGREDIENTS:
1 pound boneless skinless chicken (breasts or thighs), marinated in garlic and orange juice
2 tablespoons olive or other neutral cooking oil
3 cloves garlic sliced
1 package Uncle Ben’s Ready Rice Long Grain & Black Beans
1 large plantain, very ripe
1 avocado, sliced
1 bunch scallions, sliced thin
Cooking spray
PREPARATION :
Preheat oven to 450°F.
1. Coat a non-stick cookie sheet with cooking spray
2. Cut the ends off of the plantains and peel.
3. Cut each plantain on the diagonal into thin slices.
4. Arrange in single layer and coat tops with cooking spray.
5. Bake, turning occasionally, for 10–15 minutes, until plantains are golden brown and very tender.
6. Heat olive oil in a large skillet over medium/medium-high heat, add garlic, and cook for about 30 seconds, until fragrant.
7. Add chicken to pan, turning every minute or so, until browned and cooked through.
8. Cook Uncle Ben’s Ready Rice according to package directions.
9. Divide Uncle Ben’s Ready Rice, plantains, chicken, and avocado evenly into four bowls. Garnish each bowl with scallions and serve.
SOUTHWEST SHRIMP RICE BOWL
Serves: 4
INGREDIENTS: 16 peeled and deveined shrimp, defrosted
½ tablespoon chili powder
½ tablespoon paprika
2 tablespoons olive oil
2 cloves garlic, minced
4 poblano peppers, charred, skins & seeds removed, sliced
1 package Uncle Ben’s Ready Rice Long Grain & Black Beans
Picked cilantro leaves, for garnish
Cheese, optional
Corn Salsa
1 cup fresh corn
½ cup red onion, diced small
½ cup cilantro, chopped
Zest of 1 lime
PREPARATION:
1. Corn salsa: In a small bowl, mix corn, red onion, cilantro, and lime zest. Set aside. 2. Heat olive oil in a skillet or saute pan over medium heat. Add garlic, chili, and paprika. Cook until fragrant.
3. Add shrimp to pan, cooking 1–2 minutes on each side until fully cooked.
4. Cook Uncle Ben’s Ready Rice according to package directions.
5. Divide Uncle Ben’s Ready Rice, corn salsa, shrimp, cheese, and poblano peppers evenly into four bowls. Garnish each bowl with cilantro leaves and serve with fresh lime.
TOFU AND VEGGIE RICE BOWL
Serves: 4
INGREDIENTS:
1 block extra firm tofu, pressed for 1 hour, cut into 1” cubes
1 cup teriyaki sauce
1 tablespoon olive oil
2 heads broccoli, cut into florets, steamed
1 can baby corn, drained
3 red bell peppers, sliced, sauteed
4 scallions, whites and light-green parts sliced thin
1 package Uncle Ben’s Ready Rice Long Grain & Black Beans
Toasted sesame seeds, for garnish
PREPARATION:
1. Marinate tofu cubes in teriyaki sauce.
2. Heat olive oil in a grill pan over medium-high heat, then add tofu cubes to pan. Let cook for about 1 minute, until grill marks are achieved. Flip cubes to opposite side and repeat. Set aside.
3. Cook Uncle Ben’s Ready Rice according to package directions.
4. Divide Uncle Ben’s Ready Rice, broccoli, tofu, scallions, and bell peppers evenly into four bowls. Garnish each bowl with sesame seeds and serve.
SPICY STEAK RICE BOWL
Servings: 4
INGREDIENTS:
¾ pound flank steak
1 tablespoon cumin
2 teaspoons chili powder
½ teaspoon garlic powder
1½ tablespoon neutral oil
1 bunch red radishes, shaved
1 package Uncle Ben’s Ready Rice Long Grain & Black Beans
2 tablespoon cotija cheese, crumbled
2 avocados, sliced
½ cup cilantro, chopped
PREPARATION:
1. Rub steak with cumin, then set aside.
2. Heat grill pan over medium high, then add oil. Once pan is smoking, grill steak for 1–2 minutes on each side, until center reaches desired doneness. Let steak rest for 5–10 minutes.
3. Cook Uncle Ben’s Ready Rice according to package directions.
4. Slice steak against the grain into thin slices, then divide between four bowls.
5. Divide radishes, avocado slices, cotija cheese, and Uncle Ben’s Ready Rice evenly into four bowls. Garnish each bowl with cilantro and serve.
