Bowl Us Over Contest Winners Announced!

We asked how you magically transform U.S.-grown rice into delicious, healthy and easy to prepare rice bowls in USA Rice Federation's "Bowl Us Over Contest." Hundreds of consumers answered the call, using simple ingredients and flavors to create delicious rice dishes! Three top winners were selected for cash prizes and seven runners-up received Aroma rice cookers.

These rice bowls can be prepared to your liking! Start with cooked white or brown rice, then get creative and add veggies, fruit, protein (like chicken, beef, seafood, tofu, beans) and other ingredients you have on hand. Season to taste.

First Place – Orange Balsamic Herbed Rice Bowl, submitted by Amie Valpone, New York, NY

• To one cup of cooked white or brown rice add:
  • balsamic vinegar, orange zest, orange juice, macadamia nuts, chopped fresh basil and cilantro, sea salt and pepper to taste
• Top with dollop of Greek plain yogurt
• Garnish with orange segments

Second Place – Chicken and Spinach Lemon Poppy Seed Rice Bowl, submitted by Mary Shivers, Ada, OK

• To one cup of cooked white or brown rice add:
  • Cooked diced chicken, fresh spinach, mandarin orange segments, diced green onions, fresh lemon juice, and poppy seed dressing

Third Place - Teriyaki Citrus Ginger Chicken Rice Bowl, submitted by Veronica Callaghan, Glastonbury, CT

• To one cup of cooked white or brown rice add:
  • Lemon zest, fresh grated ginger, honey, Teriyaki sauce, and cooked diced chicken
  • Serve in lettuce leaf bowls

Runners-Up:

Tropical Fruit and Rice Bowl, submitted by Carolyn Collins, Freeport, Texas

• Combine one cup cooked rice with orange yogurt
• Layer in bowl with sliced banana, mango, pineapple chunks, coconut and pecans.

Breakfast Rice Bowl, submitted by Gordon Becnel, Thibodaux, LA

• Combine one cup cooked rice  with chopped breakfast sausage patty, 2 scrambled eggs, 2 strips bacon-chopped, diced green onion; 2 tablespoons salsa

South of the Border Rice Bowl, submitted by Diane Halferty, Corpus Christi, Texas

• Mix taco seasoning to one cup of hot, rice cooked in chicken broth
• Top with salsa, diced cooked chicken, diced avocado, canned or fresh corn, chopped cilantro, diced jalapenos, crumbled colored tortilla chips.

California Rice Bowl, submitted by Naylet LaRochelle, Miami, FL

• To one cup of cooked white or brown rice add:
  • fresh grapes, chopped walnuts, crumbled blue cheese, and chopped chicken breast

Chicken Satay Bowl, submitted by Margee Berry, Trout Lake, WA

• To one cup of cooked white or brown rice add:
  • shredded Rotisserie chicken, bottled Thai peanut satay sauce, diced green onions, red bell peppers, lime juice, peanuts.

Greek Rice Bowl, submitted by Jamie Brown-Miller, Napa, CA

• To one cup of cooked white or brown rice add:
  • Pita bread torn into bite-sized pieces, chopped cucumbers, diced tomatoes and sliced kalamata olives.
  • Top with crumbled feta cheese and drizzle with balsamic vinaigrette

Salmon and Veggie Rice Bowl, submitted by Jayne Maker, Warwick, RI

• To one cup of cooked white or brown rice add:
  • Diced avocado, arugula, corn, diced red peppers and sliced onion
  • Top with seared salmon and a drizzle of sesame oil and rice vinegar