What is a Burrito Bowl?

A burrito bowl is the contents of a burrito without the tortilla. Pretty straightforward, right? And just as there are endless combinations of ingredients for a burrito, you can make a burrito bowl with just as many things.

Why you'll love this Beef Burrito Bowl Recipe

The downside to burrito bowls (and a lot of Mexican food) is that they usually have a lot of components and toppings. You could go nuts with these and spend all day on this if you wanted to. That's not today, my friend.

This particular burrito bowl is hearty and delicious and doesn't take forever to prep! I wanted to give you the biggest bang for your buck -- the best flavor with the least amount of effort. I'm all about lazy, tasty food that's good for you.

Beef Burrito Bowl

One of my favorite burrito bowl combination is ground beef and black beans. I always have a stash of ground beef in my freezer and black beans in the pantry!

A secret to this recipe is making sure every component is packed with flavor, but in an easy way.

I used my Homemade Taco Seasoning for the ground beef and threw a little (along with some pico de gallo) into the beans when I warmed them up.

Squeezing a little lime juice and adding some fresh cilantro to the steamed rice adds flavor as well.

And I relied on pre-made pico de gallo and guacamole instead of making my own.

Ground Beef Burrito Bowl Ingredients

• Ground Beef: We use grass-fed beef from our beef share, but you can use whatever ground beef you prefer. Grass-fed is usually really lean, so if yours isn't extra lean, you might have to strain off some fat.
• Taco Seasoning: My Homemade Taco Seasoning is my go-to for stuff like this, but to change it up you could also use my Smoky Chipotle Taco Seasoning or my Chorizo Seasoning.
• Black Beans: Canned is fine for this.
• Pico de Gallo or Salsa
• Rice: I use jasmine rice because it's what I buy. More on this below.
• Limes: Optional, but it gives your rice a little extra flavor
• Fresh Cilantro: Also optional. For the same reason
• Extra toppings: Crumbly cheese, guacamole or avocados, hot sauce, tortilla chips

Best rice for burrito bowls

Like I mentioned above, I use jasmine or basmati because that's the kind we use for most things. You can use regular long-grain white rice, brown rice, or even a brown/wild rice mix.

If you use anything other than white rice, factor in the extra cooking time since brown and wild rice takes about 45 minutes to cook. Those types of rice also have a stronger flavor which will affect your bowl.

How to make a Burrito Bowl with Ground Beef

• Start cooking your rice.
• Brown the ground beef and add the seasoning toward the end.
• Combine the drained black beans, seasoning, and pico de gallo with a little water and cook them for a few minutes.
• While everything is cooking, prep and gather your other ingredients -- chop some cilantro, cut your limes in half, and gather your toppings.
• Assemble your bowls by adding some rice, meat, and beans to each bowl and top with desired toppings.

How to make a Burrito Bowl ahead

You can totally make these ahead of time or use this as a meal prep for the week! Here are a few tips for you:

• Cook the meat, rice, and beans as directed. When they've cooled, store them separately, covered, in the fridge for up to 5 days.
• Reheat the meat by transferring it to a large skillet and warming it over medium-high heat.
• Transfer the beans to a saucepan and heat them over medium heat until steamy.
• You can reheat the rice by adding a couple tablespoonfuls of water to the container of rice and cooking it in the microwave for 3-4 minutes. OR try putting the cold rice in a large fine-mesh colander and pouring boiling water over it from a tea kettle. (This works fabulously, by the way.)
• If you plan on reheating the rice with boiling water, don't add the lime and cilantro until after you warm it up.
• Gather your toppings and assemble bowls!

Burrito Bowl Recipe Variations

Change up the meat: Swap out the ground beef for ground turkey/chicken/pork, or sliced grilled chicken or steak.

Make it meatless: Ditch the meat completely and double the beans!

Low-carb options: Instead of rice, build your burrito bowls on a bed of cauliflower rice -- I love this Roasted Cauliflower Rice and you can make it with frozen riced cauliflower. You could also use roasted low carb vegetables like broccoli and cauliflower. Or turn it into a taco salad with a bed of salad greens.

Paleo/Whole30 adaptation: Omit the beans and dairy and swap the rice out for a grain-free base. You could use a mexi-ranch (with a mayo/almond milk base) to add a creamy component. To ensure that it's Whole30 compliant, check the ingredients on your taco seasoning to make sure it's grain free or make your own.

Burrito Bowl Tips

• If you plan on using rice, start making the rice at the beginning so it's ready when the rest of your components are.
• Let the ground beef cook until crispy edges form -- that's extra flavor right there!
• Use any type of salsa you like if you don't want to get pico de gallo. Regular jarred salsa or salsa verde works well here, too (for the bowls and the beans).

How to serve a Ground Beef Burrito Bowl

Grab some bowls, put in some rice as a base and add ground beef, black beans and any toppings you like!

This doesn't need a side dish as it stands well on its own.

Beef Burrito Bowl topping suggestions

Here are some ideas for burrito bowl toppings:

• Guacamole or sliced avocado
• Salsa or pico de gallo
• Lime wedges
• Mexican cotija cheese or shredded Monterey Jack (or pepper Jack) cheese
• Tortilla chips
• Sour cream
• Hot sauce
• Fresh chopped cilantro

Burrito Bowl Storage

Burrito bowls are great for meal prep! To assemble them, put the rice, meat, and beans in a food prep container (like these meal prep containers on Amazon).

If you can, try to store the toppings separately so you don't end up microwaving them. (Or if that doesn't bother you, go ahead and put them on top!)

Store, refrigerated, for up to a week. The avocados/guac will get gross after a day, so maybe add that right when you're ready to eat.

Leveled Up Burrito Bowls

If you're wanting to make these extra special for some reason (feeding a crowd?), you can try a bougie version of some of the components with these recipes below:

Instant Pot Cilantro Lime Rice

Instant Pot Mexican Black Beans

Southwestern Coleslaw (a fabulous option in place of rice to make these low-carb)

The Best Homemade Guacamole

The Best Homemade Pico de Gallo

More like this Burrito Bowl Recipe:

Ground Turkey Bowls with Rice - These ones can be spicy (or not) and feature coconut rice as the base!

Mediterranean Bowl Recipe - Another one with ground turkey and a blast of Mediterranean flavor!

Spicy Shrimp Roll Bowls - Take my shrimp maki roll recipe and turn it into a bowl.

California Roll Sushi Bowl - Another take on a sushi roll turned into a roll

Ahi Tuna Poke - Similar to sushi bowls with raw tuna and spicy mayo.

Egg Roll in a Bowl Recipe - One of our all-time favorite family recipes

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Burrito Bowl Recipe

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Burrito bowls are a family favorite around here! My goal with this recipe was to give you the best tasting burrito bowl with the least amount of effort. I paired this recipe down to the basics, using a few ingredients in a smart way, to get these tasty burrito bowls on the table in about 45 minutes!

Print

Ingredients

• 2 cups white rice
• 2 teaspoons sea salt
• 2 pounds lean ground beef
• 3 Tablespoons + 1 teaspoon taco seasoning, divided
• 2 15-oz cans black beans, drained
• ⅔ cup salsa or pico de gallo
• 2 limes
• ⅓ cup fresh chopped cilantro
• Desired toppings: additional pico de gallo/salsa, guacamole, sour cream, cotija cheese, hot sauce, tortilla chips

Instructions

1. Start cooking your rice if you haven't already by adding the rice, salt, and 4 cups of water in a medium sauce pan. Bring to a boil, then reduce heat to medium-low, cover, and let it simmer for 15 minutes. Remove the pan from the heat and let it sit, covered, for another 10 minutes or so. (You can use a rice cooker for this if you have one.)
2. Meanwhile, add the ground beef to a large skillet heated to medium-high. If your ground beef is especially lean, you can add a little oil to keep it from sticking initially. Cook the meat until it is no longer pink and also has crispy, caramelized bits -- 15-20 minutes. Stir in 3 tablespoons taco seasoning and cook for another 5 minutes or so. Remove from the heat and keep warm.
3. While the meat is cooking, add the drained beans to a smaller saucepan along with ⅔ cup pico de gallo, 1 teaspoon taco seasoning, and ⅔ cup of water. Simmer over medium heat until a semi-thick sauce has developed and no longer looks clear. Set aside and keep warm.
4. When your rice is finished, fluff it with a fork. Squeeze ½ a lime's juice into the rice along with the ⅓ cup chopped cilantro. Stir it well.
5. Gather your toppings. When the rice, meat, and beans are finished, assemble bowls by putting spoonfuls of rice, meat, and beans into each bowl and adding desired toppings.

Notes

1. If you use my Homemade Taco Seasoning, you'll notice that's it's more concentrated than store-bought because it has less thickeners. I took this into consideration in the recipe, so if you are using store bought taco seasoning, you may want to add more seasoning.
2. If you'd like your taco meat a little saucier, add ⅔ cup water when you add the taco seasoning and cook it for a few minutes longer to create a light sauce around the meat.

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Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 440Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 7gCholesterol 102mgSodium 1324mgCarbohydrates 34gFiber 9gSugar 2gProtein 41g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Burrito Bowl with Ground Beef appeared first on Perry's Plate.

Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love These Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Roll Sushi FAQS

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

Print

Ingredients

For the sushi rice

Toggle ingredient group

• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

Toggle ingredient group

• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

Toggle ingredient group

• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

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Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

 Chicken and rice doesn’t have to be boring. These coconut chicken thighs simmer in one pan with fluffy rice, soaking up all that creamy, savory goodness. It's the kind of meal that tastes like you tried hard… without actually trying hard.

It's weeknight gold, but don’t be surprised if you find yourself making it on weekends too.

Coconut Chicken Rice

I love that this simple one pan chicken and rice recipe is done in about 45 minutes, contains fewer ingredients, and needs zero marinating time. Making it a great recipe for a weeknight, and it received zero complaints from my kids. Winning!

The coconut rice is a delicious bonus. I love this extra savory version with a little Asian spin from the ginger and tamari!

Ingredients to Make Coconut Chicken and Rice

The ingredients for this recipe are pretty easy to find:

• Boneless, skinless chicken thighs
• Coconut oil
• Diced onion
• Garlic
• Ginger
• White rice
• Tamari, soy sauce, or coconut aminos
• Coconut milk
• Chicken stock
• Shredded Kale
• Lime
• Peanuts, for garnish (optional)

How to Make Chicken Thighs With Coconut Milk

This is easy, guys.

Just sear the thighs really good in coconut oil, take them out, then saute the onion, garlic, & ginger.

Add the rice, let it toast up for a minute or two, then pour in the tamari, coconut milk, & chicken broth. Add the thighs back into the skillet and let it cook for 15 minutes until the rice is nearly done.

Throw the kale on top, steam for another 5 minutes, then throw some chopped peanuts and a quirt of lime on top and you're in business!

I like to add some Asian style chili sauce to mine -- like sriracha or sambal oelek.

Coconut Chicken Rice Recipe Substitutions

Can I use brown rice instead of white rice?

No. If you use brown rice or wild rice, which takes significantly longer to cook, the chicken may be overcooked by the time the rice is finished cooking.

Kale Substitution for Coconut Chicken and Rice

You can use any type of dark leafy greens here -- thinly sliced collards, mustard greens, or Swiss chard would work well.

If you don't want to use any leafy greens, use some thinly sliced cabbage, shredded carrots, or shredded Brussels sprouts. Any vegetable that would steam quickly works here.

Peanut Substitution for Coconut Chicken Thighs

If you don't eat peanut for whatever reason -- just leave them off. I love the nutty flavor and texture they add, though, so if you can do sliced almonds or chopped cashews it would have a similar effect.

If all nuts are off the table, try sprinkling some pepitas or sunflower seeds.

How to Store Coconut Chicken Thighs

Any leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days.

MICROWAVE: To reheat, put the leftover chicken thighs with rice in a lidded glass container that is microwave safe. Add 2-3 Tablespoons of water to the container, put the lid on top, and microwave for 2-3 minutes.

STOVETOP: If you don't want to use your microwave, I suggest putting the leftovers in a lidded skillet with a couple tablespoons of water. Cover and cook over medium heat, stirring occasionally, until the chicken is heated through.

Either way, adding a little water to the container prevents the food from drying out or scorching.

More Easy Chicken and Rice Recipes on Perry's Plate

If you like this recipe, try my Chicken Rice and Mushroom Skillet!

My Easy Cajun Sausage & Rice Skillet is delicious, too, and can be as spicy as you like. Or not at all.

Teriyaki Chicken and Rice is a sheet pan situation with a delicious homemade teriyaki sauce.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Coconut Chicken and Rice FAQs

Chicken Thighs in Coconut Milk

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This recipe for Coconut Chicken Thighs and Rice is easy to make on the stovetop in about 45 minutes! Tender, juicy chicken thighs are nestled in creamy, savory coconut rice with bits of kale and peanuts for garnish. 

Print

Ingredients

• Sea salt & black pepper
• 6-8 skinless chicken thighs (bone-in or boneless)
• 3 Tablespoons coconut oil
• ½ cup chopped onion
• 2 garlic cloves, crushed or grated
• 2 Tablespoons minced or grated fresh ginger (about 2-inch knob)
• 1 ¼ cup white rice
• 1-13oz can coconut milk
• ⅓ cup chicken broth
• 2 Tablespoons soy sauce, tamari, or coconut aminos
• 4 cups shredded kale
• ½ cup chopped peanuts (optional)
• ½ lime

Instructions

1. Sprinkle the chicken thighs generously on both sides with sea salt and black pepper.
2. Heat the coconut oil over high heat in a large skillet fitted with a lid. When it is REALLY hot, but not smoking, add the chicken thighs to the skillet. Let them cook, undisturbed, for 4-5 minutes. A nice golden crust should be formed. Transfer the chicken to a plate for now. If you are using bone-in thighs, sear them on both sides.
3. Add the onion, garlic, and ginger to the skillet. Cook for 1-2 minutes until the onion softens. Add the rice to the skillet and cook for another 1-2 minutes until the rice has toasted slightly.
4. Pour the coconut milk, chicken broth, and tamari/soy sauce into the skillet. Bring to a simmer, then add the thighs back in. Put the lid on the skillet, reduce the heat to medium-low, and cook for 15 minutes, or until almost all of the liquid has cooked off.
5. Add the shredded kale on top of the rice and chicken, then replace the cover and cook for another 2-3 minutes until the kale wilts.
6. Sprinkle the peanuts on top and squeeze the juice from the ½ lime on top, too.
7. Serve. Add some sriracha, sambal oelek, or other Asian-style chili sauce if you want to add some heat.

Notes

1. Any kind of white rice will do. I've used short-grain and long-grain successfully. I prefer long grain rice since it turns out a little fluffier.
2. Do not use brown rice or wild rice here. It will take too long to cook and your chicken will be overcooked.
3. If you don't eat peanuts, sprinkle some sliced almonds or chopped cashews instead. Or omit them. Or replace them with pepitas or sunflower seeds if you don't eat nuts.

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The post Chicken Thighs With Coconut Milk appeared first on Perry's Plate.

It’s packed with protein, full of veggies, and perfect for Instant Pot or stovetop. (We love options around here.) It’s also naturally gluten-free and easy to tweak for paleo or Whole30.

Bonus: it tastes even better the next day. Meal prep magic? Absolutely.

Why You'll Love This Instant Pot Cabbage Roll Soup

Making Cabbage rolls is such a tedious task… So I started making this simple, unassuming Instant Pot Cabbage Roll soup, which ended up being one of my family’s favorites. It tastes just like cabbage rolls and can be cooked in just 40 minutes.

What is Cabbage Roll Soup?

Have you ever had cabbage rolls? They're bundles of rolled up blanched cabbage leaves stuffed with a seasoned ground beef & rice mixture and the whole thing is cooked in a tangy tomato sauce.

They're delicious. I love cabbage rolls. They're also a lot of work.

Taking the components of cabbage rolls and reworking it into a soup allows you to have all of the delicious flavors of stuffed cabbage rolls without all the work! It's also sometimes called Unstuffed Cabbage Roll Soup.

Ingredients for Instant Pot Cabbage Roll Soup

I love this recipe because all of the ingredients are pretty simple and unassuming, but together..... *chef's kiss*.

And don't balk at the amount of vinegar used. It's a key ingredient to make that broth extra delicious!

Here's what you'll need:

• ground beef
• onions
• crushed tomatoes
• garlic
• red pepper flakes
• honey
• tomato paste
• Worcestershire
• cabbage
• white rice
• beef broth
• red wine vinegar

How to make cabbage roll soup

Stove top Method to Make Unstuffed Cabbage Roll

1. In a large 6-7 quart pot, heat the oil to high heat. Add the ground beef and cook, stirring to break it into small bits, until it becomes toasty brown and begins to stick to the bottom of the pan a little.
2. Meanwhile, prep the onions and cabbage. When the beef has cooked, add the diced onion and cook for 2-3 minutes, stirring occasionally. If things start to get too browned and stuck on the bottom, add a splash of broth to loosen it up.
3. Add the crushed tomatoes, honey, tomato paste, Worcestershire, garlic, rice cabbage, broth, salt, and 2 cups of water. Stir everything well.
4. Cover and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes until the rice is tender.
5. Stir in the vinegar and let it cook for another minute. Taste, and add more salt if you think it needs it.

Instant Pot Method for Unstuffed Cabbage Roll Soup

1. Use the Saute mode of a 6 or 8 quart cooker to do step 1 & 2 above.
2. Turn the cooker off, and add the ingredients listed in step 3. Put the lid on, seal, and set the cooker to high pressure for 8 minutes.
3. Let it naturally release for 10 minutes before manually releasing the rest of the steam.
4. Stir in the vinegar and let it sit for a minute or two before serving.

Unstuffed Cabbage Roll Soup Substitutions and Variations

• Luckily this cabbage roll soup recipe is naturally gluten free! If you're concerned about grains or are wanting a lower carb soup, you can leave it out (just omit the 2 cups of water, too.) The original recipe in my cookbook didn't have rice. If you'd rather use brown rice or wild rice, add 1-2 cups COOKED rice at the very end of the recipe. You can also substitute uncooked quinoa or barley for the rice, too. (Keep the 2 cups of water if you do this.)
• I love the rich flavor of ground beef and beef broth, but you can use any ground meat you like -- chicken, beef, turkey, or pork. If you use a meat other than beef, I'd recommend using chicken broth instead of beef broth.
• One hack that I use if I don't have crushed tomatoes is to take an equal amount of canned diced tomatoes and pulse them a little in the blender. 
• If you don't use Worcestershire, you can use an equal amount of coconut aminos or omit it from the recipe.

Dietary adaptations

Make it LOW CARB and GRAIN-FREE by omitting the rice (see above)

Make it WHOLE30 friendly by omitting the rice (see above) and honey. You can use a bit of date paste or fruit juice in place of the honey if you like. And the Worcestershire sauce can be omitted completely or replaced with an equal amount of coconut aminos.

Want more easy Instant Pot Soup recipes that your family will love?

What to Serve With Cabbage Roll Soup

This recipe stands well on its own, but if you’d like to pair it with a side dish, here are a few ideas for you:

German Style Potato Salad

Millet Muffins (a corn-free copycat corn muffin recipe!)

Sweet Kale Salad

Salad with Raspberry Vinaigrette

How to store Unstuffed Cabbage Roll Soup

Store leftover soup in an airtight container for up to 4 days in the fridge.

Can you freeze cabbage roll soup?

Yep! Just let the soup cool to room temperature, then transfer it to a freezer safe container.

I like to use these freezer-safe deli containers for soups.

More Easy Instant Pot Soup Recipes on Perry's Plate

Instant Pot Buffalo Ranch Chicken Soup

Paleo Instant Pot Cheeseburger Soup

Instant Pot Zuppa Toscana

Creamy Southwest Chicken Soup

This one isn't for Instant Pot but it's a family favorite soup filled with roasted mushroom flavor -- Dairy Free Cream of Mushroom.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Recipe for Instant Pot Cabbage Roll Soup

Yield: Serves 10

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This easy & delicious Instant Pot Cabbage Roll Soup has all of the flavors of traditional cabbage rolls without all of the tedious work! Toasted ground beef, tender pieces of cabbage, and a tangy tomato broth combine for an easy weeknight meal that all my kids love.

Print

Ingredients

• 1 Tablespoon avocado or coconut oil
• 1 pound lean ground beef
• 1 large sweet onion, diced
• 1 28-ounce can crushed tomatoes
• 2 Tablespoons honey
• 2 Tablespoons tomato paste
• 2 Tablespoons Worcestershire sauce
• 1 teaspoon minced garlic
• ⅓ cup short or long-grain white rice
• 1 medium head cabbage (2-2 ½ lbs), cored and chopped into bite-sized pieces
• 4 cups beef broth
• 2 teaspoons sea salt
• ½ cup red wine vinegar
• Fresh chopped Italian parsley, for garnish (optional)

Instructions

1. In a large 6-7 quart pot, heat the oil to high heat. Add the ground beef and cook, stirring to break it into small bits, until it becomes toasty brown and begins to stick to the bottom of the pan a little.
2. Meanwhile, prep the onions and cabbage. When the beef has cooked, add the diced onion and cook for 2-3 minutes, stirring occasionally. If things start to get too browned and stuck on the bottom, add a splash of broth to loosen it up.
3. Add the crushed tomatoes, honey, tomato paste, Worcestershire, garlic, rice cabbage, broth, salt, and 2 cups of water. Stir everything well.
4. Cover and bring to a boil, then reduce the heat to medium-low and cook for 15 minutes until the rice is tender.
5. Stir in the vinegar and let it cook for another minute. Taste, and add more salt if you think it needs it.
6. Ladle into bowls and add a sprinkle of fresh parsley if you like.

INSTANT POT INSTRUCTIONS: Use the Saute mode of a 6 or 8 quart cooker to do step 1 & 2. Turn the cooker off, and add the ingredients listed in step 3. Put the lid on, seal, and set the cooker to high pressure for 8 minutes. Let it naturally release for 10 minutes before manually releasing the rest of the steam. Stir in the vinegar and let it sit for a minute or two before serving.

Notes

1. If you'd rather not include rice, omit it along with the 2 cups of water. If you'd rather use brown or wild rice, omit the water and add 1-2 cups of cooked rice at the end when you add the vinegar.
2. Substitute the Worcestershire sauce for coconut aminos if you like.
3. To make this Whole30 friendly, omit the rice, 2 cups water & honey. Also replace the Worcestershire with coconut aminos or omit it completely.

Recommended Products

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• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

Nutrition Information

Yield 10 Serving Size 2 cups
Amount Per Serving Calories 206Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 40mgSodium 1008mgCarbohydrates 19gFiber 2gSugar 10gProtein 16g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Instant Pot Cabbage Roll Soup appeared first on Perry's Plate.

I engineered the timing so the rice has time to absorb all the savory juices without turning mushy. You’re welcome.

Serve it hot right from the skillet and you’ll love the fact that you don’t have a mountain of dishes waiting.

Skillet Chicken and Rice Ingredients

Another reason why I love this hearty meal is because it doesn't have cream of mushroom soup. Nothing against canned soups -- I just prefer using more whole, unprocessed ingredients. All you need for this rice recipe are a few easy-to-find ingredients:

• Chicken
• Mushrooms
• Shallots
• Worcestershire
• thyme
• uncooked rice (I like long-grain white rice for this -- more on that later)
• chicken broth or chicken stock

Just make sure you have a large skillet that has a lid.

The recipe is pretty straightforward, but I'm anticipating some questions on this so I'll answer them here as well as give you a few tips I wanted to share.

What kind of mushrooms are best for this recipe?

Whichever ones you like! White or brown button mushrooms, cremini, portabellos, or shiitake mushrooms would work beautifully.

How to Make Chicken and Rice Skillet

1. Sprinkle the chicken with a few generous pinches of salt and pepper and squeeze the juice from half the lemon over the top. Let it sit while you prepare the pan.
2. Put the avocado oil in a large, deep skillet (that has a lid that fits) and heat it to high heat.
3. When the oil is hot, cook the chicken breasts for 1-2 minutes on each side until they are slightly browned, but not cooked through. Transfer the chicken to a large plate.
4. Add the mushrooms and shallots to the pan with a little more oil if the pan is dry. Saute them for about 10 minutes until they soften and cook down a little.
5. Stir in the worcestershire, thyme, salt, and rice. Cook and stir often for another 5 minutes until the rice is slightly toasted.
6. Add the chicken to the pan and pour in the chicken broth. Bring the whole thing to a boil, then reduce the heat to medium-low. Cover the skillet and let it cook for 15 minutes.
7. When it's finished cooking there should be no more liquid in the bottom of the skillet, the rice should be tender, and the chicken should be cooked through. Squeeze the remaining half lemon over the whole dish.
8. Serve the chicken and mushroom rice with a dusting of grated parmesan if you like.

Chicken Mushroom Skillet Substitutions

Can I use skin-on, bone-in chicken?

Sure! Just make sure the chicken is cooked thoroughly. The chicken skin won't be crispy -- in case you like that sort of thing. That type of chicken is more forgiving than boneless skinless chicken breasts, so you might like them better, actually.

Can I use olive oil?

If you like using olive oil to saute, make sure you're using light olive oil and not extra-virgin olive oil. The heat will cause the extra-virgin oil to oxidize (not a good thing). I prefer using avocado oil or coconut oil for medium-high heat cooking.

Can I use brown rice or wild rice?

Brown rice and wild rice take significantly longer to cook which would dry out the chicken. You could try to cook the rice halfway, remove the chicken from the pan, and continue to cook the rice until it's done.

I like to use jasmine rice.

What can I use instead of mushrooms?

Ah, you're a mushroom hater. I see you. Honestly, I'm not sure if there's a good substitute. You can leave them out if you like and make a separate veggie side.

How to Make Creamy Chicken and Rice Skillet

Those canned soups do make things nice and creamy, don't they? If you're wanting a more creamy chicken dish, stir in a dollop of sour cream or drizzle some heavy cream in at the end. I think I'll do that next time because it sounds so delicious.

If you have any other questions, leave a comment on this post!

If you like this hearty comfort food recipe, here are a few other one pot meals you might like

More like this Chicken Rice Skillet Recipe

Easy Cajun Sausage & Rice Skillet is a family favorite! Andouille sausage is the star here and flavors all of the rice and veggies!

Paleo Thai Vegetable & Shrimp Skillet is a grain-free meal that's light, yet filling.

Egg Roll in a Bowl with Sriracha Mayo is another family favorite -- serve it alone or throw some rice in your Instant Pot. (Does that mean it's not a one-pot meal? Ha)

Thai Green Curry Zoodes with Shrimp and Broccoli is a copycat version of an old recipe from Noodles & Co. Another great paleo-friendly meal for summer that's nice and light

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chicken Mushroom Rice Recipe FAQs

Chicken and Rice Skillet

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This one-skillet meal has everything you need -- tender chicken, sauteed mushrooms, and flavorful rice pilaf. And only one pan to wash!

Print

Ingredients

• 4 large chicken breasts
• 1 lemon
• 2 Tablespoons avocado oil
• 8 ounces sliced mushrooms, any kind
• 1 large shallot, sliced thinly
• 2 Tablespoons worcestershire sauce
• ½ teaspoon dried thyme
• ½ teaspoon salt
• 1 cup white rice
• 2 ¼ cups chicken broth
• Grated Parmesan, for garnish (optional)

Instructions

1. Sprinkle the chicken with a few generous pinches of salt and pepper and squeeze the juice from half the lemon over the top. Let it sit while you prepare the pan.
2. Put the avocado oil in a large, deep skillet (that has a lid that fits) and heat it to high heat.
3. When the oil is hot, cook the chicken breasts for 1-2 minutes on each side until they are slightly browned, but not cooked through. Transfer the chicken to a large plate.
4. Add the mushrooms and shallots to the pan with a little more oil if the pan is dry. Saute them for about 10 minutes until they soften and cook down a little.
5. Stir in the worcestershire, thyme, salt, and rice. Cook and stir often for another 5 minutes until the rice is slightly toasted.
6. Add the chicken to the pan and pour in the chicken broth. Bring the whole thing to a boil, then reduce the heat to medium-low. Cover the skillet and let it cook for 15 minutes.
7. When it's finished cooking there should be no more liquid in the bottom of the skillet, the rice should be tender, and the chicken should be cooked through. Squeeze the remaining half lemon over the whole dish.
8. Serve the chicken and mushroom rice with a dusting of grated parmesan if you like.

Notes

You can substitute ¼ cup finely chopped onion for the shallot if you like.

The post Chicken Mushroom Rice Skillet appeared first on Perry's Plate.

Why you will love this Lime Cilantro Rice Recipe

I've been hacking restaurant recipes for almost 20 years, and this rice is one of those side dishes that somehow steals the spotlight. Toasting the rice in butter before pressure cooking gives it this rich, nutty base, and the lime juice + zest situation? swoon

Thanks to the Instant Pot, it’s nearly effortless—and it’s the perfect sidekick for tacos, grilled chicken, burrito bowls, or honestly… just a spoon. Don’t say I didn’t warn you.

Copycat Cafe Rio Rice Recipe

This rice is based on a recipe I got from a friend a long time ago when we lived in California (Hi Jessie!). It was a stovetop version, which, to me, was quite a bit fussier than using a rice cooker. I got spoiled -- what can I say?

But the flavor of this rice is FANTASTIC. And it uses just a handful of simple ingredients. It reminds me of the rice you'd get at fresh mex places like Costa Vida or Cafe Rio.

(Side note: Can I just say how happy I am to live near a Cafe Rio again? It was a long 12 years without it.)

I took that stovetop recipe, doubled it, tweaked the measurements and adapted it to my Instant Pot. The fact that you can saute AND pressure cook in the same vessel is incredibly convenient. No dirtying extra pans, no babysitting stuff on the stove. It's so great.

Cilantro Lime Rice Recipe Ingredients

• Butter
• Long grain white rice
• Ground cumin
• Salt
• Limes
• Chicken stock or broth
• Cilantro

How to make Instant Pot Cilantro Lime Rice

1. Switch your Instant Pot to “Saute” mode and place your butter into the insert pot.
2. Once the butter has melted, add the rice and saute 5 minutes until it gets toasty brown in spots. Shift occasionally so the rice doesn’t burn.
3. Add the cumin, salt, lime juice and the zest. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing".
5. Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
6. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

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Cilantro Lime Rice Instant Pot Tips

• Getting some of this rice toasty brown adds a lot of flavor. Be careful, though, because once it starts to turn darker brown, you're about a minute away from scorching. So, add the rest of the ingredients quickly and get the liquid in there.
• I think the juice and zest from 2 limes is enough to make the flavor shine, but if you want it to knock your socks off, add another lime.
• If you've ever made chicken broth from scratch, you know how great it is, but seriously -- store-bought broth is just fine here. (It's easy to use your Instant Pot to make chicken broth. I have a recipe for it in my Instant Pot cookbook, too.)

How to serve Cilantro Rice

Stir some fresh cilantro into that rice and go nuts, guys.

This is the best rice for taco salads, rice bowls, and goes with so many drippy shredded meat.

We recently had it with my Shredded Green Chile Chicken, but it would be amazing with my Chipotle Shredded Beef, Instant Pot Shredded Chicken for Tacos, Green Chile Shredded Beef, and all of the tex-mex style shredded meat in my cookbooks.

If you're not eating rice, I also made a Cilantro Lime Cauliflower Rice recipe for The Pioneer Woman: Food & Friends a while back (along with a couple other cauli rice variations!).

If you like this recipe, check out my other Instant Pot rice recipes!

Instant Pot Coconut Rice is super tasty with any kind of curry or island-inspired meal!

Instant Pot Lemon-Herb Rice is a classically flavored rice that would pair well with just about any kind of grilled or roasted meat. Or a big pile of roasted veg.

Storing Cilantro Rice

You can store this rice in the fridge for up to 3 days in an airtight container.

Freezing rice is a great way to meal prep! Once it’s cooled, pop it into a portion-sized, freezer-safe container.

To thaw your rice, simply take it out the freezer and let it defrost in the sealed container. You’ll want to keep that moisture in the rice!

The easiest way to reheat rice is to microwave it on high for about 2 minutes. It’s a best to cover your rice so it doesn’t dry out.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

Instant Pot Cilantro Lime Rice FAQs

What kind of rice is good for cilantro rice?

We always use jasmine or basmati rice because I'm totally in love with the fragrant rices. I read something about basmati being the best, nutritionally-speaking, but I have nothing to back that up with, so... we just eat it because it's super tasty.

I'd recommend any long-grain white rice here. I made this a long time ago with brown rice, but the lime flavor didn't shine as much. If you use brown rice, then bump up the pressurizing time to 20 minutes.

What is a substitute for cilantro in cilantro lime rice?

Parsley would be the closest substitute for cilantro.

What can I use if I don’t have cilantro?

Parsley, mint, and dill are all good substitutes if you are a fan of cilantro.

What is the ratio of water to rice in an instant pot?

A ratio of 1:1 is the general rule, but this recipe is perfect with 2 ¾ cups of rice and 1 quart chicken stock or broth

What if my instant pot doesn’t have a rice button?

If you don't have a rice button than manually set for 12 minutes on Low pressure. Once cook time is done, release steam naturally for 5-10 minutes before releasing the rest of the steam manually. Serve and enjoy.

How long should you cook rice in an instant pot?

Cooking time depends on the type of rice you are using. 12 Minutes should be good for long grain white rice.

Should the vent be open when cooking rice in instant pot?

Cilantro Lime Rice (Instant Pot)

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is by far my favorite rice recipe. It's similar to what you'll find at Costa Vida or Cafe Rio, but made effortlessly in an Instant Pot! Don't have an Instant Pot? There are stovetop directions in the recipe notes, too. I got your back.

Print

Ingredients

• 3 Tablespoons butter
• 2 ¾ cups long grain white rice
• ½ teaspoon ground cumin
• 2 teaspoons salt
• 2 limes, zested and juiced
• 3 cups chicken stock or broth
• 1 cup of chopped, fresh cilantro

Instructions

1. Turn your Instant Pot or multi-cooker to the "Saute" mode. Add the butter to the insert pot.
2. When the butter melts and starts to bubble and sizzle, add the rice. Cook the rice for about 5 minutes, stirring occasionally, until it gets toasty brown in spots.
3. Add the cumin, salt, and the zest and juice from both limes. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing". Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
5. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

Notes

Stovetop instructions: Do the saute steps in a deep skillet or large pot over medium-high heat. Once you add the broth, bring the mixture to a boil, then reduce the heat to medium-low and cover. Cook for about 15 minutes, covered, until the rice is cooked through and there isn't any liquid in the bottom of the pan. Stir in the cilantro and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver
• 
  Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart

The post Cilantro Lime Rice Recipe (Instant Pot) appeared first on Perry's Plate.