Greek Rice Bowl

2016 Healthy Rice Bowl Contest winner, Stefanie Dove, RDN, CDN - School Nutrition Marketing Specialist at Loudoun County Public Schools

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings


  • 2 pounds 12 ounces brown rice, parboiled (converted), uncooked
  • 1 gallon water, hot, nearly boiling
  • 3 pounds 2 ounces chicken, boneless, fully cooked, diced
  • 3 quarts, ½ cup hummus, prepared
  • 3 quarts, ½ cup cucumbers, unpared, diced (½-inch dice suggested)
  • 3 quarts, ½ cup tomatoes, diced (½-inch dice suggested)
  • 12.5 ounces feta cheese, crumbles
  • 2 cups black olive slices, drained


  • 3 ⅛ cups oil, olive (preferred) or other vegetable oil
  • 2 cups lemon juice (see chef’s tip)
  • 2 cups vinegar, red wine (or apple cider vinegar)


  • Combine rice and hot water in a 4-inch deep full-size pan, taking care to avoid burns from hot water; cover and place in preheated 350°F oven. Cook for 45 minutes; stir and check doneness. If necessary, cook 5-10 minutes longer until rice is fully cooked. Critical Control Point (CCP): Hot hold at 135°F or above.
  • Heat chicken to 165°F for 15 seconds. Note: Follow the cooking instructions for chicken product used and adjust quantity of product as needed to produce 50 1-oz eq servings M/MA; for many products, this is more than 50 ounces of chicken product. CCP: Hot hold at 135°F or above. While chicken and rice are cooking:
  • Prepare diced cucumber and diced tomatoes. CCP: Cold hold at 41°F or below.
  • Reduce feta to fine crumbles by chopping with a chef’s knife. CCP: Cold hold at
    41°F or below.
  • Combine the oil, vinegar, and lemon juice to make dressing or substitute commercially prepared Greek salad dressing. Chef’s tip: Add the zest of lemons to dressing for flavor when using fresh lemon juice.

To Serve:

  • Portion a ½ cup (#8 scoop) of cooked rice in a bowl.
  • On top of rice, portion:
    - 1 oz of diced chicken
    - 1 oz  hummus
    - ¼ cup diced cucumbers
    - ¼ cup diced tomatoes
    - 2 teaspoons sliced olives
    - 2 teaspoons feta crumbles (¼ oz)
    - Serve with 1 ¾ fl oz of dressing

Nutrition Facts

  • Calories 430
  • Total Fat 24g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Sodium 315mg
  • Carbohydrates 39g
  • Dietary Fiber 6.5g
  • Protein 17g