Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Tomato Chicken and Rice Bowl with Caramelized Banana
A delightful American-style one-bowl meal featuring tender chicken simmered in a savory tomato sauce served over fluffy rice, topped with a sweet caramelized banana for a unique flavor contrast. This comforting dish combines classic American comfort food elements with an unexpected tropical twist.
50 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty3/10
Sour3/10
Umami6/10
Spicy1/10
🥄 Texture
The bowl has a mix of tender, moist rice and bite-sized chicken cubes that are lightly browned on the outside and juicy inside. Soft, stewed tomato pieces add a pulpy contrast while the caramelized banana slices bring a creamy, slightly sticky and silky finish on top.
👃 Aroma
A warm savory aroma of cooked tomatoes and browned chicken with underlying garlic and onion powder notes dominates the bowl. Hints of butter and caramelized sugar from the bananas add a sweet, toasty counterpoint to the savory base.
🍷 Pairs Well With
A crisp, acidic white wine like Sauvignon Blanc or a light pilsner works well to cut through the sweetness and richness; alternatively, iced lemon tea or sparkling water with a lime wedge would refresh the palate.
🥗 Side Dishes
A bright green salad with a tangy vinaigrette to balance the sweetness, roasted or steamed vegetables (e.g., broccoli or green beans), or simple plantain chips for extra crunch.
Ingredients(11 items)
- 11.5 pounds chicken breast (cut into 1-inch cubes)
- 23 large tomatoes (diced)
- 32 cups long-grain white rice
- 42 ripe bananas (peeled and sliced into 1/2-inch rounds)
- 54 cups water
- 62 tablespoons butter
- 71 teaspoon salt
- 81/2 teaspoon black pepper
- 91/2 teaspoon garlic powder
- 101/2 teaspoon onion powder
- 111 tablespoon sugar (for banana caramelization)
Nutrition Information(per serving)
685
Calories
48g
Protein
88g
Carbs
12.5g
Fat
Instructions
- 1
Rinse the rice under cold water until the water runs clear, then set aside.
- 2
Season the diced chicken cubes with salt, pepper, garlic powder, and onion powder.
- 3
In a large pot, melt 1 tablespoon of butter over medium-high heat and add the seasoned chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- 4
Add the diced tomatoes to the pot with the chicken and stir well. Reduce heat to medium and simmer for 8-10 minutes, allowing the tomato juices to cook down slightly.
- 5
Add the rinsed rice to the pot and stir to combine with the chicken and tomato mixture. Cook for 2 minutes, stirring frequently.
- 6
Pour 4 cups of water into the pot, increase heat to high, and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- 7
While the rice cooks, prepare the caramelized banana. In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat.
- 8
Add the banana slices to the skillet and sprinkle with sugar. Cook for 2-3 minutes on each side until the bananas are golden brown and caramelized.
- 9
Once the rice is cooked, fluff it with a fork and check that the chicken is cooked through (internal temperature should reach 165°F).
- 10
Divide the tomato chicken and rice mixture into serving bowls and top each bowl with caramelized banana slices.
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