Rice Bowl with Chicken Kheema, Corn Salsa

There are million things to do when you don the hat of a home maker! Whether you are a full-time home maker or a part-time home maker or the only home maker aka spinster/bachelor, what you don’t have today is “time (and patience)”!

Why not simplify our lives and have minimalistic yet nutritious dinners! My major meals are now wholesome one pot meals. Believe it or not, meal in a bowl makes it easy at so many levels. No?


Super Simple to make!

Less Ingredients to prep!

Super simple to serve!

Less utensils to wash!


Wholesome and nutritious!

Do I say more!


Now, let’s move on to the HOW! It’s very simple!

A base mainly a carb (like Rice, Paratha, Roti, etc.)

A protein (like Pulses, Paneer/Cottage Cheese, Tofu, Meat, etc.)

A fresh side (like a fresh salad/sliced raw vegetables/lightly sautéed vegetables)

An optional dressing/drizzle to spice things up!

Put this all in a bowl and what? It’s done!

Here’s a bowl from the many more I am going to share with you all. My whole intent is to make meal times easier for every one and yet have delicious and different meals every single day! No need to buy expensive exotic ingredients, no need to change your grocery list (on the other hand, I will help you make it easier)!

All I am doing is helping you pair various ingredients with a good base to make a complete meal! Here I have paired chicken kheema with spiced (rajma) rice and a fresh salsa salad! This bowl has everything you want from a meal, carbs, proteins, fibre, vitamins and minerals! Vegetarians, need not fret, replace chicken with paneer or soya chunks or tofu.


Prep time: 8 mins

Cook time: 15+10+5 = 30 mins

Total time: 38 mins


Rice Bowl with Chicken Kheema, Corn Salsa: A wholesome rice and protein bowl with a fresh and tangy salad.

Author: Nand

Recipe type: Dinner/Lunch

Cuisine: Indian

Serving Size: Makes 3 Bowls



For Chicken Kheema

  • Chicken Kheema – 150 gms
  • Red Bell Pepper, chopped – 1/4 cup
  • Spring Onion white, chopped – 1/2 cup
  • Garlic cloves, chopped – 1 tbs
  • Tomatoes, chopped – 1 cup
  • Oil – 1 tbs
  • Salt to taste
  • Cumin Powder – 1 tsp
  • All spice powder – 1/2 tsp
  • Red Chili powder – 1/2 tsp
  • Black Pepper powder – 1/4 tsp
  • Tobasco Sauce or Red Chili flakes – 1 tsp
  • Spring Onion green, chopped – 1/4 cup
  • Fresh coriander, chopped – 1/4 cup
  • Lemon juice – 1 tsp

For Rice

  • Boiled rice – 1.5 cup
  • Oil – 2 tsp
  • Garlic, finely chopped – 1 tsp
  • Spring onion white – 1/4 cup (optional)
  • Tomatoes, finely chopped – 1/2 cup
  • Boiled rajma – 2 tbs (optional)
  • Red chili powder – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Salt to taste
  • Lemon juice – 1 tsp

For Salsa

  • Corn – 1/2 cup
  • Tomatoes, finely chopped – 1/4 cup
  • Spring onion white, finely chopped – 1/4 cup
  • Spring onion green, finely chopped – 1/4 cup
  • Cumin powder – 1/4 tsp
  • Pepper powder – 1/4 tsp
  • Lemon juice – 1/2 tsp,
  • Green chilies (optional), finely chopped – 1/2 tsp
  • Salt to taste
  • Fresh coriander, finely chopped – 2 tbs

For Garnish (optional)

  • Jalapenos, Black olives and Curd


For Kheema

  1. Sauté red bell pepper, spring onion white, garlic in olive oil on high heat for a couple of minutes.
  2. Add chopped tomatoes and sauté for 3 – 4 minutes.
  3. Now add all the spices: cumin powder, all spice powder, red chili powder, salt, black pepper powder, tobasco or red chili flakes (if using) and mix.
  4. Now add kheema. Sauté until oil separates and chicken is cooked.
  5. Add lemon juice, spring onion green, fresh coriander and mix well.
  6. Switch off the gas and transfer to a bowl.

For Rice

  1. Sauté garlic and spring onion white (if using) in oil for a minute.
  2. Add chopped tomatoes and sauté for 3 – 4 minutes.
  3. Now add boiled rajma (if using) and all the spices. Mix well.
  4. Add boiled rice, salt and lemon juice. Mix well and switch off the gas.

For Salsa

  1. Mix everything together and adjust seasoning if required.

For Assembly

Place one serving of rice at the bottom of a bowl. Place chicken kheema on top along with the salsa. Garnish with spring onion greens, fresh coriander, jalapenos, olives and curd. Similarly prepare other bowls and enjoy!

Notes: You can substitute chicken with cottage cheese/tofu/soya chunks. The dish will be as good.


(Visited 9 times)

You Will Also Like


Your email address will not be published.