Best 4 Island Rice Bowls Recipes
Tantalize your taste buds with a culinary journey to the tropics with these Island Rice Bowls. Embark on a delightful escapade with three flavorful variations, each capturing the vibrant spirit of island cuisine. Dive into the Caribbean bowl, where tender coconut rice mingles with succulent shrimp, sweet pineapple, and a tantalizing mango salsa. Transport yourself to the Hawaiian shores with the Aloha bowl, featuring fluffy jasmine rice, juicy grilled chicken, and a luscious pineapple teriyaki sauce. Embark on an Asian adventure with the Asian bowl, where fragrant jasmine rice meets savory grilled tofu, crunchy cucumber, and a tangy Asian dressing. These rice bowls are not just a meal; they are an explosion of flavors that will leave you craving more.
Here are our top 4 tried and tested recipes!
ISLAND RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.
CARIBBEAN SHRIMP & RICE BOWL
I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.
Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.
RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL
These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!
Provided by Phoebe Moore
Categories Main dish
Time 25m
Number Of Ingredients 18
Steps:
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
ISLAND RICE BOWLS
I found this recipe on a food blog, http://favfamilyrecipes.blogspot.com/search?updated-max=2008-12-01T18%3A52%3A00-08%3A00&max-results=20 I'm posting it here so I don't lose it.
Provided by Tinat51796
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the chicken into a ziploc bag and pour about 1/3 of the bottle of Yoshida's. Squeeze all the air out of the bag, seal, and place on a plate or in a bowl and refrigerate for at least 3 hours.
- Remove chicken from the fridge and either BBQ or bake (at 425 for about 25 min) until cooked through.
- After fully cooked, cut up into small cubes (wrap in tin foil to keep warm if needed).
- In a large skillet, stir fry broccoli, zucchini, carrots, and red pepper (and optional celery) in a little bit of the Yoshida's sauce until all veggies become tender.
- Pour remaining Yoshida's sauce into a small saucepan. Add ginger, garlic, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer on low until ready to serve (stirring often).
- Serve by layering 1 Celsius of rice in each bowl, 1/4 of the veggies (more or less), 1/4 of the chicken, then about 1/4 Celsius of sauce (more or less) drizzled over the top of each bowl.
Tips:
- For a vegetarian version of the Island Rice Bowls, omit the chicken and add an extra cup of cooked black beans.
- If you don't have any fresh mango, you can use frozen mango chunks instead. Just be sure to thaw them before using.
- To make the rice bowls more flavorful, use a flavorful rice, such as basmati or jasmine rice.
- You can also add other toppings to your rice bowls, such as shredded cabbage, diced avocado, or chopped cilantro.
- Feel free to experiment with different types of sauces. A creamy cilantro sauce, a spicy sriracha sauce, or a tangy lime vinaigrette would all be delicious on these rice bowls.
Conclusion:
Island Rice Bowls are a delicious and easy meal that can be tailored to your own tastes. They're perfect for a quick and easy lunch or dinner, and they're also great for meal prep. With so many different ways to customize them, you're sure to find a combination that you love.
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