A UE dining hall menu can vary by campus and day, so this recipe recreates a practical dining-hall favorite rather than claiming to reproduce a specific University of Evansville menu: a customizable chicken, rice, and vegetable bowl. It uses familiar ingredients, cooks in one skillet plus a saucepan, and is easy to adapt to what is on hand.

Ingredients

1 cup (185 g) long-grain white rice, rinsed
1¾ cups (415 ml) water
¾ teaspoon fine salt, divided
1 pound (454 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) pieces
1 tablespoon (15 ml) neutral cooking oil, such as canola or vegetable oil
1 teaspoon (2 g) paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
1 medium yellow onion, about 1 cup (150 g) diced
1 medium red bell pepper, about 1 cup (150 g) diced
2 cups (240 g) broccoli florets, cut into bite-size pieces
½ cup (120 ml) low-sodium chicken broth
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) lemon juice
2 tablespoons (8 g) chopped fresh parsley or sliced green onion, for serving

Instructions

Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear. Combine it with 1¾ cups (415 ml) water and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, lower the heat, and simmer for 15 minutes. Turn off the heat and let the rice stand, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, pat the chicken dry. In a bowl, toss it with the paprika, garlic powder, black pepper, and ¼ teaspoon salt. Keep the chicken separate from ready-to-eat ingredients, and wash hands and utensils that touch raw chicken.
Heat the oil in a large skillet over medium-high heat. Add chicken in a single layer; work in batches if the skillet is crowded. Cook for about 5–7 minutes, turning occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer cooked chicken to a clean plate.
Add the onion and bell pepper to the skillet. Cook for 4 minutes, stirring often, until they begin to soften. Add the broccoli and chicken broth, cover, and cook for 4–5 minutes, until the broccoli is bright green and tender-crisp. If the pan dries before the vegetables are done, add a tablespoon or two of water.
Return the chicken to the skillet. Stir in the soy sauce and lemon juice, then cook for 1–2 minutes, stirring, until everything is hot and evenly coated. Taste and add the remaining ¼ teaspoon salt if needed; soy sauce varies in saltiness.
Divide the rice among four bowls and top with the chicken and vegetables. Spoon any pan juices over the bowls and finish with parsley or green onion.

Tips

Cut evenly: Pieces of chicken and vegetables that are close in size cook at a similar rate. Smaller chicken pieces cook faster, so check them early with a thermometer rather than relying on color alone.
Keep the skillet uncrowded: Crowding makes chicken steam instead of brown. Cook it in two batches if necessary, and return all of it to the pan at the end.
Use frozen vegetables sensibly: Frozen broccoli can replace fresh. Thaw and drain it first, or add it straight from frozen and cook a few minutes longer; the final texture will be softer.
Adjust the seasoning at the end: Broth and soy sauce can both be salty. Start with the listed amount, taste after mixing, and add salt only if the finished filling needs it.

Serving Suggestions

Serve the bowls as a complete weeknight meal, or set out rice, chicken, vegetables, and toppings separately so everyone can build a plate. A crisp green salad, sliced cucumber, or steamed edamame makes a simple side. For extra flavor, offer lemon wedges, a little plain yogurt, or a mild hot sauce at the table. If packing for lunch, keep the rice and topping together in a lidded container and add fresh herbs after reheating.

Variations

Make it vegetarian: Replace the chicken with one 15-ounce (425 g) can of drained chickpeas or 8 ounces (225 g) of firm tofu cut into cubes. Brown tofu in the oil first; add chickpeas with the vegetables. Use vegetable broth, and season to taste.

Change the vegetables: Use zucchini, green beans, carrots, or sliced mushrooms in place of some or all of the pepper and broccoli. Cut dense vegetables small so they soften during the brief covered cooking time.

Make it mildly spicy: Add ¼ teaspoon crushed red pepper with the chicken seasoning, or serve chili sauce on the side. For a richer finish, stir 1 teaspoon (5 g) butter into the hot rice, though it is not necessary.

Try a whole grain: Brown rice works, but it needs more water and a longer cook. Follow the package directions and start it before preparing the chicken so both components finish close together.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, airtight containers. Store the rice and chicken mixture together or separately for 3–4 days. For longer storage, freeze promptly in meal-size portions for up to 2–3 months; thaw in the refrigerator overnight for the best texture.

Reheat only the portion you plan to eat, adding a teaspoon or two of water to keep the rice from drying out. Heat in a covered skillet over medium-low heat, stirring occasionally, or microwave in a covered, microwave-safe dish in short intervals. Leftovers should reach 165°F (74°C) throughout; check with a food thermometer and avoid repeated cooling and reheating.

Frequently Asked Questions

Is this an official UE dining hall menu recipe?
No. Dining hall offerings change by campus, meal period, and date. This is a home-cooking interpretation of a familiar chicken-and-rice bowl, not a claim about a particular University of Evansville menu item.

Can I use chicken thighs instead of breasts?
Yes. Use 1 pound (454 g) boneless, skinless thighs cut into similar-size pieces. They may take a little longer to cook; use a thermometer and make sure every piece reaches the USDA FSIS minimum of 165°F (74°C).

Can I make the rice ahead?
Yes. Cook it in advance, cool it promptly, and refrigerate it in a shallow, covered container within 2 hours. Use within 3–4 days and reheat until it reaches 165°F (74°C). Do not leave cooked rice sitting at room temperature.

What can I use instead of soy sauce?
Use tamari for a similar savory flavor; check its label if gluten matters. Coconut aminos are another option, but they are typically sweeter and less salty, so taste the finished dish before adding more salt.

How can I tell when the vegetables are done?
The broccoli should be bright green and easy to pierce with a fork while still holding its shape. If you prefer softer vegetables, cover the skillet for another 1–2 minutes, checking that there is still a little liquid in the pan.

Can I double the recipe?
Yes, but use a very large skillet or cook the chicken and vegetables in batches. A crowded pan releases steam and can leave the chicken pale; keep cooked batches on a clean plate and combine them for the final heating step.

More recipes to cook

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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UE Dining Hall Menu: Make a Campus-Style Rice Bowl