If you love quick, flavorful meals that come together with simple ingredients from your fridge, this Tomato Rice & Sriracha Chicken Bowl is for you! This dish is one of my go-to creations when I want something easy yet delicious. I’ve always been inspired by Jamie Oliver’s approach—opening a fridge, grabbing random ingredients, and turning them into something amazing. It makes me feel like a chef in my own kitchen!
Tonight, I found some chicken thighs and thought, What can I make with this? Instead of plain rice, I wanted something with more character—so I made tomato rice and paired it with spicy, savory sriracha chicken. The result? A perfect fusion of Mediterranean and Asian flavors in one comforting bowl.
For more dinner recipes; Chicken Marinara, Baked Salmon, Chicken Gyros
About Recipe;
Why You’ll Love Tomato Rice & Sriracha Chicken?
- Quick & Easy – Ready in about 30 minutes!
- Flavor-Packed – A delicious mix of spicy, tangy, and umami flavors.
- One-Pan Wonder – Less cleanup, more enjoyment.
- Customizable – Adjust the spice level to your taste!
What do you need for recipe?
- Short-grain rice – Don’t use jasmine or basmati rice.
- Tomato sauce– Or you can use fresh grated tomatoes
- Chicken thighs– Also youcan use sliced chicken breast
- Sriracha sauce– Or any hot sauce you like
- Soy sauce
- Sesame seeds
- Olive oil
- Salt &Pepper
- Scallions for garnish
How to make the recipe?
Prepare the Rice:
- Soak the rice – Before cooking, soak the rice in warm water for at least 30 minutes. Drain and rinse well until the water runs clear.
- Sauté the rice – In a deep pan, heat 3 tbsp olive oil over medium heat. Add the rice and stir for 3–4 minutes until slightly toasted.
- Cook the rice – Pour in the tomato sauce, hot water, and salt. Stir well. Cover and cook on high heat until the liquid is absorbed and small holes form on the surface of the rice.
- Steam the rice – Lower the heat and cook for another couple of minutes. Turn off the heat, cover the pan with a clean kitchen towel, and let the rice rest for 15 minutes.
Cook the Chicken:
- Sear the chicken – Heat 2 tbsp olive oil in a pan over medium-high heat. Add the sliced chicken and cook for about 5 minutes.
- Season & sauce – Add a pinch of salt and pepper, then stir in the sriracha and soy sauce. Mix well to coat the chicken evenly.
- Final touch – Cook for another 3–5 minutes, then sprinkle with sesame seeds and combine.
- Serve – Spoon the tomato rice into a bowl, top with the sriracha chicken, and garnish with chopped scallions. Enjoy!
Serving Suggestions
This dish pairs beautifully with a crisp green salad or a side of steamed veggies. For an extra kick, drizzle with more sriracha or a squeeze of lime juice!
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: The rice freezes well for up to 1 month. Store the chicken separately for the best texture when reheating.
This Tomato Rice & Sriracha Chicken Bowl is perfect for a cozy weeknight dinner or meal prep for the week ahead. If you try this recipe, let me know in the comments below!
