Crispy Rice Bowl Recipe
Antibiotic-free blackened chicken, shredded carrots, shredded cabbage, cucumbers, cilantro, roasted almonds, crispy rice, wild rice, organic arugula, lime squeeze and spicy cashew
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Ingredients
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Protein — Blackened Chicken
Grains & Crispy Rice
Greens & Vegetables
Spicy Cashew Sauce
Crunch & Garnish
Method
Protein — Blackened Chicken
Prepare the spice rub
In a small bowl combine paprika, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, cayenne pepper, kosher salt and black pepper. Mix thoroughly.
Season chicken
Pat the chicken breasts dry with paper towels. Rub 1 tbs olive oil evenly over the chicken, then sprinkle the spice rub over both sides, pressing gently to adhere.
Cook chicken
Heat a heavy skillet (cast-iron preferred) over medium-high heat until hot. Add the chicken and sear 3-4 minutes per side until a dark crust forms and the internal temperature reaches 165°F (74°C). Reduce heat slightly if crust is browning too fast. Remove from pan and let rest 5 minutes, then slice thinly or shred with forks.
Grains & Crispy Rice
Prepare cooked rice
If not already done, cook and chill both wild rice and short-grain white rice. Spread the short-grain rice on a plate and chill for at least 30 minutes — chilled rice fries up crispier.
Make crispy rice
In a nonstick skillet, heat 2 tbs neutral oil over medium-high heat. Add the chilled short-grain white rice in an even layer, pressing gently. Cook without stirring for 3-4 minutes until the bottom is golden-brown and crisp. Stir or flip sections to crisp the other side another 2-3 minutes. Season lightly with 1/4 tsp salt. Transfer to a paper-towel-lined plate to drain and keep warm. The wild rice remains separate and warm for the bowl base.
Spicy Cashew Sauce
Blend sauce
Drain the soaked cashews and place in a blender with 1/2 cup warm water, 1 tbs fresh lime juice, 1 tsp tamari, 1 tsp rice vinegar, 1/2 tsp sambal (adjust to taste), 1/2 tsp maple syrup, 1/2 tsp sesame oil and 1/8 tsp kosher salt. Blend on high until completely smooth, about 1 minute. Add a splash more warm water if needed to reach drizzling consistency. Taste and adjust salt, lime or heat.
Greens & Vegetables
Assemble greens
Place 4 cups of organic arugula into a large bowl or divide between serving bowls. Top with 1 cup cooked wild rice (warm), shredded carrots, shredded cabbage and sliced cucumbers arranged in sections.
Add cilantro and lime
Scatter 1/4 cup fresh cilantro leaves over the vegetables. Cut the lime into wedges; reserve one lime wedge per bowl for finishing.
Assembly & Garnish
Build the bowls
Divide the sliced or shredded blackened chicken evenly over the rice and greens. Add pieces of crispy rice on top for crunch. Spoon or drizzle 2-3 tbs of the spicy cashew sauce over each bowl (or serve on the side).