Rocky Mountain Rice Bowl

Ingredients

While the original Pakhala is a simple rice dish with fermented water, the Rocky Mountain adaptation adds a twist by using vegetable broth to cook the rice, giving it a richer flavor. Additionally, the traditional Indian spices are replaced with local Rocky Mountain herbs and spices to infuse the dish with regional flavors. The inclusion of grilled chicken and a zesty salsa further enhances the dish, adding protein and a refreshing kick. We alse have the original recipe for Pakhala, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (185g) long-grain rice 1 cup (185g) long-grain rice
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, diced 1 small onion, diced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 grilled chicken breasts, sliced 2 grilled chicken breasts, sliced
• For the salsa: For the salsa:
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 1 lime Juice of 1 lime
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
3. 3.
   Add the bell pepper, zucchini, minced garlic, dried thyme, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes or until the vegetables are tender-crisp.
4. 4.
   In a separate bowl, combine the diced tomatoes, minced jalapeno pepper, chopped cilantro, lime juice, and salt to make the salsa.
5. 5.
   To serve, divide the cooked rice among bowls. Top with the sautéed vegetables and sliced grilled chicken. Drizzle with the zesty salsa.

Treat your ingredients with care...

• Grilled chicken — Marinate the chicken breasts in your favorite Rocky Mountain-inspired seasoning blend before grilling to enhance the flavor.
• Smoked paprika — Use a good quality smoked paprika to add a smoky depth to the dish.
• Vegetable broth — Opt for a low-sodium vegetable broth to control the saltiness of the dish.
• Long-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For a vegetarian version, substitute the grilled chicken with grilled tofu or tempeh.
• Customize the salsa by adding diced avocado or mango for a tropical twist.
• Add a squeeze of fresh lemon juice to the rice for a burst of citrus flavor.
• Serve the rice bowl with a dollop of Greek yogurt or sour cream for added creaminess.
• Experiment with different vegetables based on seasonal availability for a fresh and varied experience.

Serving advice

Serve the Mountain Breeze Rice Bowl hot, garnished with additional fresh cilantro and a lime wedge for squeezing over the dish. Accompany it with a side of warm corn tortillas or crusty bread to complete the meal.

Presentation advice

Present the Mountain Breeze Rice Bowl in individual bowls, with the vibrant colors of the sautéed vegetables and zesty salsa contrasting against the fluffy white rice. Arrange the sliced grilled chicken on top for an appealing visual effect. Sprinkle some fresh cilantro leaves on the dish for a pop of green.