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10-Minute Thai Inspired Rice Bowls

This post is sponsored by VeeTee Rice.

Let's address the elephant in the room - this is a sponsored post. But here's the deal - You have seen me obsessively post about VeeTee Rice on Instagram. That's because their par-cooked rice comes in convenient serving sizes, is ready in two-minutes in the microwave - and unlike most other instant rice brands I've tried - happens to taste like you sat over a pot on the stove top and cooked the most perfect rice ever. VeeTee comes in a number of different flavors including Thai Lime and Herb (used for this recipe), as well Basmati, Thai Jasmine, Whole Grain & Quinoa and more. Their rice is perfect for your nights when you want something quick, but want it to taste like you took your sweet time. As a note, I was a fan before VeeTee reached out to partner - and I'll only ever promote products I believe in. And folks, I believe in VeeTee Rice.

So let's get back to our regularly scheduled "get to the recipe" program.

You all know I'm all about the 10-minute meal - especially one that packs a flavor punch. This Thai inspired rice bowl is SO GOOD and more importantly SO EASY. Bursting with lime, peanut and the perfect amount of zing with Sriracha, this bowl comes together with ease. The best part? You can choose your own adventure by adding leftover or pre-made protein - or skip the meat and make it a veggie delight. You will want to add this recipe to your weekly rotation, no matter the path you choose.

Yields: 2 servings

Time: 10-minutes


For the bowl:

1 package VeeTee Thai Lime & Herb Rice

2 cups chopped broccoli florets

1 to 2 cups pre-cooked sliced chicken (maybe you have some leftovers in the fridge? if not, head to the store and get yourself half of a rotisserie chicken or some pre-cooked chicken strips)

2 cups spinach

1/2 red onion, thinly sliced

1/4 cup dried seaweed, chopped for topping

Sauce Ingredients:

1/3 cup soy sauce, tamari or coconut aminos

1 TBS Kewpie or regular mayonnaise (but make sure it's FULL FAT mayo) + extra for serving

1 TBS all natural peanut butter - chunky or smooth

1/2 TBS Sriracha + extra for serving (or go lighter on the sriracha if you're nervous about too much heat)

Juice of half of a lime

1 tsp real maple syrup (if you're using coconut aminos you can skip the maple - coconut aminos tend to be sweeter than soy sauce and tamari)

2 tsp garlic powder

1/2 tsp ginger paste


Whisk together the sauce ingredients into a medium bowl. Add the broccoli florets and set aside. Pop the rice into the microwave for two minutes. Once finished let the rice sit for two minutes. Peel open the top, fluff with a fork and get ready to assemble your rice bowl. Give the broccoli a good stir, making sure it's fully coated in the sauce.

Now...it's time to assemble the bowls. Yup - dinner is coming together that quickly.

Split the rice, chicken and vegetables into two bowls. Get jazzy by putting down the rice first, and then piling each ingredient into it's own section. Or, just plop everything into the bowl and be on your way. Like I said, it's a choose your own adventure. But be sure to use the remaining sauce left from the broccoli by spooning it over your ingredients. And highly recommend adding a drizzle of mayonnaise and Sriracha, and topping it all with a sprinkle of that crispy seaweed.


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