Tomato & Parm Rice Bowl
For the nights when your energy is on empty but your stomach’s not, this 5-minute Tomato & Parm Rice Bowl is your new go-to. It’s lazy (yes, you’re gonna use instant rice if you want it this fast people), it’s cheesy, it’s wildly better than whatever sad freezer mystery you were about to heat up.
Quick Tips:
Use minute or ready rice. If you try this with regular rice, you’re officially in not-lazy territory
Chicken broth adds extra flavor. Skip it if you don’t have it, but if it’s in the pantry, use it
Don’t drain the diced tomatoes. That juice helps coat the rice and brings the flavor
Want protein? Toss in some canned chickpeas, shredded rotisserie chicken, or even a fried egg on top
Parmesan melts best when added last. Stir it in after everything is hot so it doesn’t clump
Microwave hack: You can make the whole thing in a big microwave-safe bowl if you’re really in full sloth mode
Tomato & Parm Rice Bowl
For the nights when your energy is on empty but your stomach’s not, this 5-minute Tomato & Parm Rice Bowl is your new go-to. It’s lazy (yes, you’re gonna use instant rice if you want it this fast people), it’s cheesy, it’s wildly better than whatever sad freezer mystery you were about to heat up.
Ingredients
Instructions
- Combine chicken broth and water in a pot and bring to a boil. Add rice, reduce heat, cover, and cook until rice is fluffy and liquid is absorbed, about 5 minutes (again, only if you’re using minute/instant/ready rice, or else it’ll take a little longer).
- Add diced tomatoes, garlic powder, crushed red pepper, salt, and pepper to the cooked rice. Stir until everything’s well combined and heated through.
- Stir in parmesan until melty and delicious.
- Top with extra parmesan and parsley before serving.
