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A colorful Rice Bowls Recipes Meal Prep featuring pink rice, seasoned chicken, black beans, pickled red onions, and cotija cheese.

Rice Bowls Recipes Meal Prep That Actually Tastes Great

I discovered the magic of rice bowls while balancing work and family life. This recipe became a family favorite, turning stressful dinner routines into a flavorful adventure everyone looks forward to. These bowls are a practical, nutritious meal prep solution for busy families.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 containers
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Red Onions
  • Thinly sliced red onion
  • Red wine vinegar
  • Lemon juice
  • Olive oil
  • Honey or sugar
  • Salt
For the Rice
  • 1 Olive oil
  • 1 Diced onion
  • 1 Salt
  • 1 cup Rice
  • 2 cups Broth
  • 3 tsp Beet juice Adjust based on desired color
For the Ground Chicken
  • 1 Oil
  • Diced red onions
  • Garlic
  • 1 lb Ground chicken or ground turkey Ground chicken used in original recipe
  • 1 Salt
  • 1 Pepper
  • Onion powder
  • Garlic powder
  • Cilantro Stirred in at the end
For Assembly
  • 6 Avocado Half per container

Equipment

  • Glass jar or bowl
  • medium pot
  • Large frying pan or skillet

Method
 

  1. For the pickled red onions: Combine the thinly sliced red onion, red wine vinegar, lemon juice, olive oil, honey, and salt in a glass jar or bowl. Stir the ingredients together. Let the mixture sit for at least 30 minutes.
  2. For the rice: Place a medium pot over medium heat and add olive oil. When the oil is warm, add the diced onion and cook for 4 to 5 minutes until it softens.
  3. Stir in the salt. Stir in the rice and continue stirring frequently until the rice is evenly coated, about 1 minute.
  4. Stir in the broth and bring the mixture to a simmer over medium-high heat. Reduce the heat to low and cook until the rice is tender and the liquid is absorbed, about 15 to 18 minutes.
  5. Remove the pot from the heat. Stir in the beet juice (use 3 to 6 teaspoons depending on how pink you want the rice). Fluff the rice with a fork and place the lid back on for 10 minutes.
  6. After 10 minutes, remove the lid and fluff the rice again with a fork. Set the rice aside.
  7. For the ground chicken: Add oil to a large frying pan or skillet over medium heat. When the pan is hot, add the diced red onions and garlic. Sauté for 3 to 5 minutes to soften, stirring often.
  8. Add the ground chicken or turkey, salt, pepper, onion powder, and garlic powder. Cook, breaking up the ground meat as you cook, until it is cooked through.
  9. Remove the pan from the heat and stir in the cilantro. Set the chicken mixture aside.
  10. Assemble the bowls: Divide all prepared ingredients evenly between 6 meal prep containers. Place half an avocado in each container.

Notes

Ground chicken is budget-friendly and high in protein, but you can use any cut of chicken or ground meat you prefer. Pickled onions keep well in the refrigerator and add good flavor to salads or bowls.

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