Notre Dame Fighting Irish vs Rice Owls: Game-Day Bowls

These Notre Dame Fighting Irish vs Rice Owls game-day bowls pair tender cheddar chicken and fluffy rice with quick-sautéed cabbage and a bright parsley-yogurt sauce. The matchup-inspired meal borrows familiar Irish-style cheddar and cabbage flavors while giving rice a starring role; it is easy to portion for a watch party and simple to customize at the table.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1½ cups (285 g) long-grain white rice, rinsed and drained
2¼ cups (540 ml) low-sodium chicken broth
1 small yellow onion, about 1 cup (150 g) finely diced
3 tbsp (45 ml) neutral oil, divided
1 tsp (5 g) fine salt, divided, plus more to taste
½ tsp (1 g) black pepper
1 tsp (2 g) sweet paprika
½ tsp (1.5 g) garlic powder
1½ cups (170 g) sharp Irish-style cheddar, grated; regular sharp cheddar works too
4 cups (300 g) thinly sliced green cabbage
½ tsp (1 g) caraway seeds, optional
½ cup (120 g) plain Greek yogurt or sour cream
¼ cup (15 g) chopped fresh parsley
1 tbsp (15 ml) lemon juice
1 small garlic clove, finely grated or minced
2 scallions, thinly sliced, white and green parts separated
1–2 tbsp (15–30 ml) water, as needed to thin the sauce

Instructions

Mix the sauce and prepare the ingredients, 25 minutes. Stir the yogurt, parsley, lemon juice, garlic, and 1 tablespoon (15 ml) water in a small bowl. Add a pinch of salt, then add more water a teaspoon at a time until the sauce is spoonable. Set it aside while you rinse the rice, dice the onion, slice the cabbage, grate the cheddar, and cut the chicken. Pat the chicken dry. Toss it with the paprika, garlic powder, black pepper, and ½ teaspoon (2.5 g) of the salt. Keep raw chicken and its utensils separate from the prepared sauce and vegetables.
Start the rice, 25 minutes. Heat 1 tablespoon (15 ml) of the oil in a medium, heavy-bottomed saucepan over medium heat. Add the onion and the white parts of the scallions; cook for 3 minutes, stirring, until softened. Stir in the drained rice and toast for 2 minutes, coating the grains with oil. Pour in the broth and add the remaining ½ teaspoon (2.5 g) salt. Bring it to a gentle boil, cover, and turn the heat to low. Simmer for 15 minutes without lifting the lid. Take the pan off the heat and let it stand, still covered, for 5 minutes. The rice should be tender and the liquid absorbed.
Cook the chicken, 14 minutes. While the rice stands, heat the remaining 1 tablespoon (15 ml) oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in two batches if needed to avoid crowding. Cook, turning the pieces as they brown, until cooked through, about 6–7 minutes per batch. Check the thickest pieces with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer cooked chicken to a clean plate; do not reuse a plate that held raw chicken.
Cook the cabbage, 6 minutes. Add the remaining 1 tablespoon (15 ml) oil to the skillet if it looks dry. Add the cabbage and optional caraway, then cook over medium-high heat for about 6 minutes, stirring often. Stop when the cabbage has softened but still has a little bite. If the pan starts to scorch, lower the heat and add 1 tablespoon (15 ml) water. Taste and season with a small pinch of salt if needed.
Finish and assemble. Fluff the rice with a fork, then fold in the grated cheddar while the rice is hot so it melts into the grains. Divide the cheesy rice among six bowls. Add the chicken and cabbage, spoon the parsley-yogurt sauce over each portion, and finish with the green parts of the scallions. Serve the remaining sauce at the table.

Tips

Rinse and drain the rice well. This removes excess surface starch and helps keep the finished grains distinct rather than gummy. Let it drain while you chop the other ingredients; extra water clinging to the rice can throw off the broth ratio.
Grate cheddar from a block if possible. Pre-shredded cheese is convenient, but its anti-caking coating can make it melt less smoothly. If Irish-style cheddar is not available, use a sharp cheddar you enjoy; the bowl will keep its savory, tangy character.
Give the chicken room. Crowding makes the pieces steam and can slow browning. Cook in batches, and use a thermometer rather than relying only on color or the cooking time, since piece size and skillet heat vary.
Adjust the sauce gradually. Yogurt thickness varies by brand, so begin with a tablespoon of water and add more only until it drizzles. If using sour cream, it may need a little extra water and lemon juice to become bright and pourable.

Serving Suggestions

Set out the rice, chicken, cabbage, sauce, and scallions separately if guests are building their own bowls. That keeps the cabbage from steaming under a lid and lets everyone choose how much sauce to use. A simple green salad, sliced cucumbers, or roasted carrots make easy sides without competing with the cheddar and cabbage. For a casual game-day spread, serve tortilla chips or warm rolls nearby, plus lemon wedges for anyone who wants a sharper finish.

The recipe is substantial as written, but the portions can be stretched with an extra bowl of rice or a platter of vegetables. Keep the sauce chilled until serving and put out only what you expect to use soon; refill from the refrigerator rather than leaving the full batch on the table for the whole event. The bowls are also convenient for a buffet because the rice and toppings can be held separately and assembled shortly before serving.

Variations

For a meat-free version, replace the chicken with two 15-ounce (425 g) cans of drained chickpeas. Toss them with the paprika, garlic powder, pepper, and salt, then warm them in the skillet with 1 tablespoon (15 ml) oil for 5–7 minutes; they will not need the poultry temperature check. For a vegetarian bowl, use vegetable broth in the rice as well.

To make the bowl spicier, add ¼ teaspoon (1 g) cayenne to the chicken seasoning or serve sliced pickled jalapeños alongside. For extra vegetables, sauté 1 cup (100 g) sliced mushrooms before the cabbage, or stir 1 cup (150 g) thawed peas into the hot rice as you fold in the cheddar. A little Dijon mustard—about 1 teaspoon (5 ml)—in the yogurt sauce adds a gentle mustard note without changing the method.

You can also swap the chicken thighs for 1½ lb (680 g) boneless, skinless chicken breast cut into 1-inch (2.5 cm) pieces. Breast meat is leaner and can dry out sooner, so check it early and remove it from the skillet as soon as every piece reaches the safe temperature. Red cabbage works in place of green cabbage, though it will tint the pan juices and gives the bowl a slightly earthier look and flavor.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Store the rice, chicken, cabbage, and sauce in separate airtight containers when possible; the components keep their textures better that way. Refrigerated cooked chicken and rice are best used within 3–4 days. Keep the yogurt sauce refrigerated and use it within the same general window, following the date on the yogurt container if it comes sooner.

Reheat rice, chicken, and cabbage in a covered microwave-safe dish with a splash of broth or water, stirring halfway through, or warm them in a skillet over medium-low heat. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add the cold sauce and fresh scallions only after reheating. You can freeze the rice and chicken in a sealed freezer-safe container for up to 2 months for best quality; cabbage may soften after thawing, and the yogurt sauce is better made fresh rather than frozen.

Frequently Asked Questions

Can I make these bowls ahead for a game-day gathering?
Yes. Cook the rice, chicken, and cabbage earlier in the day, cool them promptly, and refrigerate them in separate containers. Make the sauce and keep it chilled. Reheat the hot components to 165°F (74°C) shortly before serving, then assemble the bowls with the cold sauce and fresh scallions.

Can I use brown rice instead of white rice?
Yes, but brown rice takes longer and usually needs more liquid. Follow the package directions for the 1½ cups (about 285 g) of rice, using broth in place of water, and start it before preparing the other components. Do not use the white-rice cooking time in this recipe for brown rice; add the cheddar after the grains are fully tender.

What can I use instead of Greek yogurt?
Plain sour cream is the closest easy substitute and makes a slightly richer, tangier sauce. For a dairy-free option, use an unsweetened plant-based yogurt with a thick consistency. Taste and adjust the lemon juice, salt, and water because different substitutes vary in tanginess and thickness.

How do I know the chicken is done without cutting every piece open?
Use an instant-read food thermometer on several of the largest pieces, inserting it into the center. Chicken must reach 165°F (74°C) according to the USDA FSIS safe minimum. If a piece is below that temperature, return it to the skillet and check again; color alone is not a dependable safety test.

Can I use leftover cooked chicken?
Yes. Skip the raw-chicken seasoning and skillet-cooking step, then slice or shred about 3 cups (450 g) cooked chicken. Add it to the skillet with a splash of broth and warm it thoroughly to 165°F (74°C). The rice and cabbage can be prepared as directed, so the bowls still have freshly cooked components.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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