Chicken Rice Bowl

Makes 8 servings; 7 ounces each serving

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  • 4 celery stalks
  • 1 large green bell pepper
  • 1 large onion
  • 2 lbs. boneless, skinless chicken breasts
  • 2 T vegetable oil
  • ½ T HappyHealthy Cajun seasoning
  • 2 T tomato paste, no salt added
  • 2 (15 ounce) cans diced tomatoes with juice, no salt added
  • 6 servings (12 ounces) instant brown rice
  • Water, 2 ½ cups, and as needed


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash celery and green pepper under running water to remove any dirt or debris. Cut into small pieces.
  3. Cut onion from root to stem. Peel away paper and cut into medium pieces.
  4. Trim meat of excess fat and cut into ½-inch cubes.
  5. Wash your hands well with soap and warm water for at least 20 seconds.
  6. Heat large pot over medium heat. Add oil to pot.
  7. Sauté chicken in batches (if needed), 10-15 minutes, stirring occasionally, until browned on all sides. Stir in Cajun seasoning to coat the chicken. Remove to plate.
  8. Add onions, bell pepper, and celery to pot. Cook on medium heat until tender and onions are golden, 10-15 minutes.
  9. Add tomato paste and stir to combine with vegetables.
  10. Add chicken, tomatoes, rice, and water to mixture. Stir to combine.
  11. Cover and bring to boil over medium heat. Reduce to low and simmer, covered, for 20 minutes, until rice is tender.
  12. Refrigerate leftovers within two hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.