This super simple fried rice sauce recipe is a weeknight lifesaver, and I bet you already have everything you need to make it.

I always have a jar of this sauce in my fridge because it’s so versatile. It takes less than 5 minutes to make, and it helps me get dinner on the table fast.

You have to try making our easy fried rice with this sauce! It’s also perfect as a quick and delicious sweet soy glaze for other proteins like chicken or tofu.

Key Ingredients

• Soy Sauce: This is the base of our sauce, so you’ll want to use a low-sodium soy sauce or low-sodium tamari. For some extra richness, you can substitute some of the low-sodium soy sauce with a dark soy sauce or mushroom soy sauce (which adds a bit more flavor).
• Brown Sugar: The sugar balances the saltiness of the soy sauce. Brown sugar adds more flavor than regular sugar. Coconut sugar would be great, too! I use a 3:1 ratio of soy sauce to sugar, but when making this sauce, you can always adjust with more sugar to make it sweeter.
• Rice Vinegar: Unseasoned rice vinegar makes the sauce pop. It usually has a green top.
• Sesame Oil: You’ll want to add toasted sesame oil to this sauce. I usually add extra sesame oil when making my fried rice recipe.
• Mirin: This is optional, but it really pulls the sauce together. It’s sweet and fragrant. I also use it when making teriyaki sauce.
• More Optional Ingredients: This is why I love making homemade sauces, you can always make them your own! This sauce is lovely with the ingredients above, but for more flavor, consider a little Chinese 5 spice or chili paste (like sambal oelek or gochujang) to add some heat.

Find the full recipe with measurements below.

My Tips for Making and Using Your Sauce

Tip 1: Adjust to your taste. Feel free to adjust to your taste. You can add more sugar or any of the optional ingredients for extra flavor. Remember, the sauce needs to taste strong on its own to season all the rice and vegetables properly. If the sauce seems overpowering, you’re on the right track.

Tip 2: A quick guide to making fried rice. For my favorite recipe, see our homemade fried rice, but here’s a quick rundown of what you’ll need to do:

1. Cook proteins such as beef, chicken, pork, and shrimp in a large skillet or wok with some vegetable oil until barely cooked through. Then, remove it and set it aside.
2. Sauté hearty vegetables like onions, mushrooms, and carrots in a large saucepan or wok for 1 to 2 minutes.
3. Stir in aromatics like minced garlic, ginger, or the white parts of green onions, along with quick-cooking veggies like zucchini, edamame, or peas. Cook for about 1 minute.
4. Add cold rice. Cook and stir it until it’s heated through and slightly browned.
5. Pour in the sauce, starting with 2 tablespoons and adding more as needed.
6. Add eggs (optional) by pushing the rice to one side of the pan. Scramble eggs in the empty space, then break them up and stir them into the rice.
7. Serve topped with sliced green parts of green onions and sesame seeds.

Tip 3: More ways to use your sauce. This sauce also works as a sweet soy for beef, chicken, pork, tofu, and shrimp. Quickly cook your protein in a bit of oil or butter. Add 2 to 3 tablespoons of the sauce along with an equal amount of water or broth. To thicken it into a perfect glaze, mix 1 teaspoon of cornstarch with 2 teaspoons of water. Stir this into the pan and simmer until the sauce thickens and coats the protein.

More Homemade Sauces

Fried Rice Sauce

• PREP
  2 mins
  
• COOK
  3 mins
  
• TOTAL
  5 mins
  

Our family loves fried rice, so we usually have a jar of this easy to make sauce in our fridge. It’s perfect with soy sauce, sugar, rice vinegar, and sesame oil, but if you have the other ingredients on hand, they really take this sauce to the next level. I highly recommend the mirin!

Makes 1 cup

You Will Need

¾ cup low-sodium soy sauce (190g)

¼ cup brown sugar (50g)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons mirin, optional

¼ teaspoon Chinese five spice, optional

1 tablespoon sambal oelek chili paste or gochujang, optional

Directions

1Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients.

Adam and Joanne’s Tips

• Storing: Keep this sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using.
• Freeze: Freeze this sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag.
• Soy sauce: Use a low-sodium soy sauce for this. For extra flavor, consider substituting 4 tablespoons (¼ cup) of it with dark soy sauce or mushroom soy sauce, both of which add a richer taste to the sauce.
• Tips for fried rice: Use day-old, leftover rice or cold rice for the best results. Freshly cooked rice tends to turn out mushier. I like short or medium-grain white rice, such as Calrose or Jasmine rice. Brown rice and quinoa will also work.
• Seasoning: This sauce adds a good amount of seasoning, but we still recommend lightly seasoning with salt as you go along when making fried rice. So, lightly season the protein and the veggies as you cook them before adding the sauce. This way it will turn out just as delicious as your favorite restaurant!
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
24
/
Total Fat
0.9g
/
Saturated Fat
0.1g
/
Cholesterol
0mg
/
Sodium
326.4mg
/
Carbohydrate
5.5g
/
Dietary Fiber
0g
/
Total Sugars
4.5g
/
Protein
0.9g

AUTHOR:

Joanne Gallagher

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This is the only fried rice recipe you need. It’s incredibly fast, takes less than 20 minutes to make, and tastes even better than takeout.

When you need a delicious dinner on the table fast, you’ll want this recipe for fried rice in your back pocket. It’s perfect for using up leftovers and cleaning out the fridge, and thanks to my fried rice sauce, it’s really tasty. Plus, you can use the sauce for stir-fries another day. We use it for this shrimp stir fry.

While this recipe is written for a classic egg and vegetable fried rice, it’s easy to swap the veggies or add extra protein to make it your own. Tips for this are below!

Key Ingredients

• Rice: For the best fried rice, use leftover cold white rice. Hot or freshly cooked rice will become mushy. I prefer short-grain or medium-grain rice, such as calrose or jasmine rice. That said, you can use brown rice or quinoa in our recipe below.
• Aromatics: For restaurant-quality flavor, use fresh garlic, ginger, and green onions. I mince my garlic and use a microplane to grate the ginger.
• Vegetables: You have leeway when it comes to the veggies. I love carrots, zucchini, and peas. Mushrooms are also lovely, as are broccoli florets.
• Eggs: I love egg fried rice, so I usually add eggs to this. They are optional, though! When cooking them, I add a dab of butter to add a bit of extra richness.
• Fried Rice Sauce: When seasoning fried rice, I love using a homemade sauce that combines low-sodium soy sauce with brown sugar and rice vinegar, and toasted sesame oil. It is perfect for this recipe and also great for cooking chicken, shrimp, and tofu.

Find the full recipe with measurements below.

How to Make the Best Fried Rice

Tip 1: Start with cold rice. Your best bet is to use leftover rice that’s been in the fridge. If you are sitting there with a craving for fried rice, but no leftover rice, make rice, but then spread it onto a baking sheet and refrigerate for about 1 hour. This will quickly cool it down, and dry it out a bit so it doesn’t turn mushy when you cook it.

Tip 2: Use a large skillet or wok. A large pan gives you plenty of room to toss ingredients without them falling out. A hot wok is the traditional choice, but your largest skillet will work just as well (a 12-inch skillet is a good bet).

Tip 3: Give heartier veggies a head start. Fried rice cooks quickly, but to make sure that all the vegetables are perfectly tender, start with hearty vegetables like carrots and broccoli first, giving them 1 to 2 minutes of cooking time before following up with the quicker-cooking veggies.

Tip 4: Adding the egg. I love the egg in this rice. To add them, push the rice to one side of the pan. Then, scramble your eggs in the empty space. Break them up a bit and stir them into the rice. Easy!

Tip 5: Add your favorite protein. You can easily add your favorite protein, such as sliced beef, pork, chicken, shrimp, or tofu. Just cook it in the skillet first, transfer it to a plate, and then make the fried rice as directed. Stir the cooked protein back into the skillet with the rice, egg, and veggies at the end.

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Layered Mexican Casserole has Green Chile Enchilada Sauce, sour cream, green chiles, chicken, cauliflower rice, and cheese. And everyone who loves those Mexican flavors will love them in this cheesy creamy casserole!

PIN the Layered Mexican Casserole to make it later!

Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredients.)

How did we make the Layered Mexican Casserole low in carbs?

This Mexican chicken casserole recipe has a layer with Green Chile Enchilada sauce reduced on the stove and combined with green chiles, sour cream, diced chicken, and sliced green onions. The other layer has a cauliflower rice mixture that also has onions, cumin, and green bell pepper. And of course, all the layers have cheese. I promise this recipe will be a hit with all the Mexican food fans who are watching their carbs!

Why I use Hatch Green Chile Enchilada Sauce for the Layered Mexican Casserole:

I’m a long-time fan of Hatch Green Chile Enchilada Sauce (affiliate link), a delicious canned green enchilada sauce that’s gluten-free. Even though the ingredient list has tiny amounts of sugar and cornstarch, the sauce adds only 3.5 carbs per serving to this recipe. And this sauce is so flavorful and convenient that for me it’s a product worth using. If you find other canned Green Chile Enchilada Sauce that’s also low in sugar, by all means use the sauce you prefer!

How low in carbs is this Layered Mexican Casserole?

This tasty casserole has only 10.6 net carbs in a serving, with 18 grams of protein!

Want more low-carb Mexican Food?

Check out Keto Mexican Food Dinners for more tasty Mexican dishes that are low in carbs!

How to make Layered Mexican Casserole:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

1. Preheat oven to 375 F/190C. Spray a casserole dish with non-stick spray.
2. Take frozen cauliflower rice out of the freezer.
3. Put Green Chile Enchilada Sauce  in a small saucepan and simmer until it’s reduced to one cup.
4. Dice onion and green bell pepper and slice green onions, and cut chicken into small dice. 
5. Heat olive oil in a big frying pan, add onion and green pepper and cook until they’re starting to brown. Add ground cumin and cook a few minutes more.
6. Add frozen cauliflower rice and cook over high heat until rice is hot and some steam has evaporated, about 4 minutes.
7. When Green Chile Enchilada Sauce is reduced to one cup, put it in a medium-sized bowl and stir in diced green chiles. Taste to see if you want some Green Tabasco Sauce.)
8. When the mixture is still warm but not hot, stir in the sour cream, diced chiles, and green onions.
9. Make a layer in the casserole dish with half the cauliflower rice mixture.
10. Add half the chicken/sour cream mixture by spoonfuls, and spread it over the cauliflower rice.
11. Add half the grated cheese over the chicken mixture.
12. Make another layer each of cauliflower rice mixture, chicken mixture, and grated cheese.
13. Bake uncovered about 30-35 minutes. 
14. Let the Layered Mexican Casserole stand 5-10 minutes before cutting, and then serve!

Make it a Low-Carb Meal:

I’d love this Mexican Casserole served with any of these side dishes for a low-carb meal:

Weekend Food Prep:

This Layered Mexican Casserole recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe for a layered Mexican casserole uses a Green Chile Enchilada Sauce that does have teeny-tiny amounts of cornstarch and sugar. But those amounts are so low that this recipe should be low enough in net carbs for most low-carb diets. I’m not tagging it as Keto, although it wouldn’t be bad for a one-dish meal. For the original South Beach Diet it would be recommended to use low-fat dairy products.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Layered Mexican Casserole was created in 2021 as a lower-carb version of a favorite Mexican Chicken Casserole from the past! It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This coconut rice recipe is just as easy to make as plain and is bursting with coconut flavor.

This coconut rice recipe is one of my family’s favorite rice recipes. It’s right up there with our cilantro lime rice, saffron rice, and Mexican rice. It’s ridiculously simple to make, too!

I love this coconut-infused rice with Indian and Thai curries like our chicken curry or this easy vegetable curry. It’s also perfect for rice bowls and burritos and is incredible topped with black beans or these sweet and sour meatballs!

Key Ingredients

• Rice: I love long-grain Jasmine rice for this recipe. It plumps up beautifully and stays fluffy, and its aromatic fragrance works nicely with the coconut. If you do not have jasmine rice, use another long-grain variety like basmati rice.
• Coconut Milk: You’ll want to use full-fat coconut milk from a can (or fresh coconut milk if you have access to it). When shopping for canned coconut milk, I shake the can. If I hear lots of liquid, I put it back and find a can that doesn’t sound like much when I shake it. This means it’s full of coconut cream, which will help make the rice taste even more delicious.
• Salt: I always cook my rice with a bit of salt and do the same for coconut rice.

Find the full recipe with measurements below.

How to Make the Best Coconut Rice

Tip 1: No rinsing required. It might be a surprise, but we don’t rinse our rice for this recipe, especially when using long-grain rice. Of course, we usually do, but in this recipe, if you use long-grain Jasmine rice, you don’t need to. In fact, after testing the recipe for rinsed and unrinsed rice, we found that the unrinsed rice tasted more like coconut.

Tip 2: Cooking your rice. Making coconut rice is no different from making regular rice. First, combine everything in a saucepan, bring to a boil, reduce the heat to a low simmer, and cover and cook for 15 minutes. After 15 minutes, turn off the heat and leave the pot alone for 10 to 15 minutes so the rice has the chance to steam and absorb any excess liquid.

Serving Suggestions

This coconut rice is perfect for almost any dish you would have served with plain rice. It’s perfect in rice bowls, with curries, Thai dishes, stir-fries, and as a side to chicken and fish. Try one of these dishes:

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If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tex-Mex Recipes

At A Glance

• Ready In: 40 minutes
• Serves: 4
• Diet: Gluten-free (check your chipotle + toppings)
• Nutrition Highlights: High in protein, fiber-rich with beans and veggies
• Main Ingredients: Steak, rice, black beans, corn, avocado, chipotle sauce
• Flavor Profile: Smoky, creamy, tangy, slightly spicy, fresh, and hearty
• Meal-Prep Friendly: Keeps 3–4 days in the fridge, great for batch cooking
• Best Served With: Extra lime wedges, crushed corn chips, fresh herbs

If you love tacos, burritos and all things Tex-Mex, you will love this steak and rice bowl recipe. It’s one of my go-to meals when I want something satiating, nutritious and with bold flavors. It feels a bit special but is secretly very doable on a weeknight.

You’ve got juicy, pan-seared steak (can also be chicken or shrimp), sweet caramelized onions and peppers, and my special creamy and tangy chipotle sauce that pulls everything together.

What makes it stand out is the balance: smoky heat from the chipotle, freshness from the avocado salsa, and a bit of crunch from those corn chips (don’t skip them!). It’s inspired by those classic burrito bowls but with a slightly richer, more homemade feel.

It’s also one of those meals where everyone can build their own bowl, which is always a win in my house.

You might also like these recipes: garlic butter steak bites, steak and potatoes with chimichurri salsa, arugula steak salad, cumin butter beef steak, or slow cooker steak bites.

What You’ll Need

Here is what you’ll need for this saucy chipotle steak and rice bowl recipe. Find the full measurements in the recipe card below.

For the steak

• Beef steaks (rump, sirloin, or similar) – main protein, rich and hearty
• Taco spice blend – adds warmth, smokiness, and depth
• Salt – helps bring out the natural flavor of the beef
• Olive oil – for a good sear

For the rice (not pictured)

• White or brown rice – your base, fluffy and comforting. You can use pre-cooked rice here
• Salt – seasons the rice properly (don’t skip this step!)

For the toppings

• White onion – turns sweet and jammy when cooked
• Red bell pepper – adds sweetness and colour
• Olive oil + salt – helps everything caramelize nicely
• Avocado – creamy and rich (balances the spice)
• Tomato – freshness and juiciness
• Red onion – a bit of bite
• Cilantro/coriander – bright and herby
• Lime juice – acidity to lift everything
• Salt – brings it all together
• Black beans – fiber + plant protein boost
• Sweet corn – pops of sweetness

For tangy chipotle sauce

• Light mayo – creamy base
• Chipotle in adobo sauce – smoky heat (this is the star!)
• Fire-roasted peppers – extra depth and sweetness, you can use roast your own peppers or use the ones from the jar like I do.
• Semi-dried tomatoes – little bursts of umami and tang, sun-dried tomatoes also work.
• Garlic – punchy and savory, I like using fresh, but powder will work.
• Water + salt – to thin and balance.

Other toppings

• Cheese (cheddar or/and feta) – salty richness, you pick which cheese you want
• Lettuce – freshness and crunch
• Corn chips – texture (trust me, so good here)
• Extra herbs – optional but worth it, I would usually go for cilantro (coriander)

How To Make Steak Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these steak and rice bowls with my secret chipotle sauce.

• Cook the rice with salt and set aside.
• Season steak with taco spice and salt; let it sit at room temp.
• Blend all chipotle sauce ingredients until smooth and drizzle-ready.

• Cook onions and peppers in olive oil until soft, slightly charred, and caramelized.
• Sear steak in a hot pan for 3.5–4 minutes per side, rest, then dice into cubes.
• Combine avocado salad ingredients in a bowl and toss. Set aside.

• Assemble bowls: rice → veggies → steak → toppings.
• Finish with chipotle sauce and crushed corn chips.

Watch The Video

Recipe Tips

• Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
• Slice steak against the grain – even if you cube it, this makes it more tender.
• Layer your seasoning – a little salt at each stage = better flavor overall.
• Adjust the sauce heat – add more or less chipotle depending on your spice tolerance.
• Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
• Meal prep tip: store components separately and assemble fresh for best texture.
• Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
• Make-ahead: sauce and rice can be made 1–2 days ahead.

Serving Suggestions

I love serving these steak bowls with extra lime wedges and a little sprinkle of fresh coriander right at the end—it just wakes everything up.

If you’re feeding a crowd, set everything out buffet-style and let people build their own bowls. It’s casual, fun, and everyone gets exactly what they want (always a win). And if you’re like me… keep a little extra chipotle sauce on the side. You’ll want it.

PS. If you don’t love chipotle sauce, try the same bowl with my cilantro lime sauce.

If you’ve tried this steak rice bowls with tangy chipotle sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Black Bean and Rice Soup can be made in the slow cooker or on the stove, and this tasty vegetarian soup has been a hit. The soup only has a small amount of rice, and the addition of lime and cilantro makes it extra tasty!

PIN Black Bean and Rice Soup to try it later!

I first made this Black Bean and Rice Soup in the slow cooker, and this recipe was one of those intuitive ones that swirled around in my brain for a few days and then suddenly I found myself in the kitchen making it. This happened to me for years, but luckily when I started blogging I learned to write the recipes down!

The soup was flavorful and delicious, with earthy beans, sour lime juice, and spicy cilantro all combined in a healthy soup without a drop of fat or gluten. I used chicken broth, but it could easily be vegetarian or vegan if you used vegetable stock.

I’ve made this recipe so many times for parties when I wanted a vegetarian option and it’s always been a hit. And now there are also stovetop instructions if you prefer to make Black Bean and Rice Soup on the stove. I hope you will try it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What if you’re not a cilantro fan?

If you’re someone with the tastebuds that make cilantro not appealing, just use more thinly-sliced green onion in this soup instead of cilantro.

Do you prefer to use dried beans instead of canned?

If you prefer not to use canned beans, just cook dried black beans in the slow cooker or in the Instant Pot for this recipe. You can also follow package instructions and cook them on the stove. Two cans of beans is equal to 3.5 cups of cooked beans.

How high in carbs is the Black Bean and Rice Soup?

Soup with these ingredients can’t ever be extra low in carbs of course. But this tasty soup has only 21 net carbs per serving, with 10 grams of protein!

How to Make Black Bean and Rice Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. In a 3.5 Quart Slow Cooker (affiliate link) or similar size, combine beans, tomatoes, chicken or vegetable stock, onions, garlic, cumin, oregano, Ancho chile powder, and Chipotle chile powder.
2. Cook on low 6-8 hours (or on high 3-4 hours.)
3. When beans and tomatoes are very well done (even starting to fall apart), it’s time to add the rice. You might be tempted to use more rice, but trust me, 1/4 cup will be perfect. 
4. If you were cooking on low, turn the slow cooker to high.
5. Cook on high for about 30 minutes, or until the rice is tender.
6. Then stir in the fresh lime juice and chopped cilantro (or green onion) and cook about 5 minutes. 
7. Serve the Black Bean and Rice Soup hot, with more lime and cilantro to add at the table.
8. Check the complete recipe below to see the stovetop instructions.

Make some low-carb bread to go with the soup:

This soup would be amazing with any of these breads or muffins:

Want tasty soups that are lower in carbs?

Check out Amazing Low-Carb Soup Recipes to see some delicious soups that are low in carbs.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Black Bean and Rice Soup with just a little rice is a perfect choice for Phase 2 or 3 of the original South Beach Diet. Use Uncle Ben’s Converted Rice (affiliate link) or brown rice to keep this South Beach friendly. Soup with beans and rice would be too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
Black Bean and Rice Soup was updated February 2013 with better photos and instructions. The recipe was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Red Beans and Rice Soup is an easy slow cooker soup for everyone who loves the flavors in Red Beans and Rice! See tips in this post if you’d like to make an equally tasty version of this soup that’s lower in carbs.

PIN Red Beans and Rice Soup to try it later!

This recipe for Red Beans and Rice Soup came from my fondness for Slow Cooker Red Beans and Rice! And that’s a recipe has quite a few fans. But what inspired me to make red beans and rice in soup form was Amylu Chicken Andouille Sausage at Costco!

I loved the flavor of that sausage that’s extra low in carbs. And those flavors always remind me of New Orleans, and love the spicy flavors that city is famous for. When I shared this soup with my sister Pam she wasn’t sure if it would be too spicy for her family. But halfway through dinner she texted me and said it was a hit!

If you’re cooking for kids you might use a bit less of the spicy Creole Seasoning though. And those who want more heat can add Green Tabasco Sauce at the table. If you’re a fan of the famous New Orleans dish that inspired this soup, I hope you give Red Beans and Rice Soup a try!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What if you don’t have Andouille Sausage?

I love the spicy chicken Andouille Sausage I used in this recipe, but if you don’t find that use any spicy Louisiana sausage you can find. Or you can make the soup with ham and add a bit more Creole Seasoning.

How many carbs are in the Red Beans and Rice Soup?

It’s obvious from the name that this isn’t a low-carb soup. This recipe has 39 net carbs per serving, with 38 grams of protein.

How to make Red Beans and Rice soup lower in carbs:

You can make a much lower carb version of Red Beans and Rice Soup by switching out the rice for frozen cauliflower rice. If you want to reduce the carbs even more, just use one can of beans and more sausage.

How to Make Red Beans and Rice Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Here’s the Amylu Chicken Andouille Sausage that inspired me to come up with this recipe!
2. The sausage comes in packs of eight links, and they’re not too thick so I the whole pack (20 oz.) in the soup. If you’re buying the regular grocery store pack with 4 links, you can certainly use less.
3. I taught school with a woman from Louisiana who taught me about Tony Chachere’s Creole Seasoning (affiliate link). If you don’t have this brand any Creole seasoning will work. 
4. I was using the Ninja Slow Cooker (affiliate link), so I sauteed the onions, garlic, and spices right in the slow cooker, but you can definitely do this in a pan.
5. I cut the sausage in half and then sliced it into half-moon pieces, but next time I might just go with round slices; take your pick!
6. Put the onions, garlic, spices, cooked red beans, sliced sausage, chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), and bay leave into the slow cooker.
7. Cook on high for  about 4 hours or on low for 7-8 hours.
8. While you cook the soup, cook enough rice to have 2 cups cooked rice and a little more for adding at the table. (I used my favorite Zojirushi Rice Cooker (affiliate link) to cook the rice, but you can cook it on the stove too.)
9. If you’d like a lower-carb version of this tasty soup, just make it with cauliflower rice!
10. Add the cooked rice or cauliflower rice and cook about 20-30 minutes more on high, adding a tiny bit more stock or water if you’d like a thinner soup.
11. Serve Red Beans and Rice Soup hot, with additional rice and Green Tabasco Sauce to add at the table. 

What else have I made with Amylu Chicken Andouille Sausage?

If you like the spicy sausage used in this soup, check out my low-carb Chicken and Sausage Stew that you can make in the slow cooker or the Instant Pot.

Weekend Food Prep:

This recipe for soup with rice and red beans has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The use of rice and beans in this Red Beans and Rice Soup makes it too high in carbs for low-carb diets, and it’s limited to Phase 2 or 3 for the original South Beach Diet.  It’s also important to use lower fat chicken (or turkey) sausage if you’re making this for South Beach. You could make this with cauliflower rice for a lower-carb version, and I think it would be just as tasty! Or for even fewer carbs, make a version with only one can of beans, more sausage, and use frozen cauliflower rice.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup recipe with red beans and rice ingredients was first posted in 2014. The recipe was last updated with more information in 2026.

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Stop what you are doing right now, and make this Crack Chicken and Rice soup! With tender chicken, rice, creamy cheese, crispy bacon, and bold ranch flavor, this easy one-pot recipe is addictively delicious!

Crack Chicken & Rice Soup Ingredients

• Cream Cheese: Use softened and cubed cream cheese so it melts evenly into the soup.
• Rice Alternative: You can use Orzo or cauliflower rice for a low-carb option. Note that the cooking time will be reduced to 8-12 minutes.
• Bacon: I love using pre-cooked bacon because it’s so quick and convenient.
• Chicken: Leftover rotisserie chicken is great for this recipe. Any pre-cooked chicken will work.

How to Make Crack Chicken and Rice Soup

If you love my classic crack chicken soup, you’re going to adore this version with hearty rice added in. It’s just as creamy, cheesy, and flavorful, but a little more filling thanks to the tender rice.

1. Sauté Veggies: Heat a large pot over medium-high heat and then melt the butter. Add diced yellow onion, celery, and carrots to the pot. Cook the vegetables until they are softened, about 5 minutes. Add minced garlic and cook for 1 minute.
2. Stir: Add chicken broth, dry ranch seasoning mix, and black pepper to the pot and stir to combine.
3. Simmer: Bring to a boil, then stir in uncooked long-grain white rice. Reduce the heat, and simmer for 20-25 minutes, until the rice is tender.
4. Add: Add cooked shredded chicken, softened cream cheese, shredded cheddar cheese, and cooked bacon to the pot. Cook and stir until the cheeses are melted and everything is combined. Serve crack chicken and rice soup warm.

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This gorgeous kale and wild rice salad is loaded with so many delicious ingredients: chicken, avocados, feta, almonds, apples, and more! It’s so good!

Sometimes a really loaded, really pretty, really delicious salad is exactly what my January doldrum heart needs.

And this salad is like a big burst of happiness in a bowl. The flavors! The textures! That delectable dressing. I could eat this every day for the rest of my life and die a happy woman.

Loaded with All the Good Things

Let’s take a quick look at all the yummy ingredients in this salad that starts with a base of kale or power greens.

• brown/wild rice
• grilled or cooked chicken
• craisins
• toasted almonds
• honeycrisp apple
• fresh basil (but if you can’t find it, just add a pinch of dried basil to the dressing)
• avocado
• feta cheese

And as with any good salad, the ingredients could be swapped in and out depending on your taste preferences and/or creativity level.

For instance, I think roasted sweet potatoes or roasted butternut squash would be amazing added to this salad. And the grilled chicken could easily be swapped for another protein or left out for a meatless salad.

Balsamic Dressing

The dressing for this salad is fresh, light, and tangy. It includes balsamic vinegar as well as fresh lemon juice.

For the balsamic, you can use regular (dark) balsamic vinegar or white balsamic. I have a delicious mango white balsamic in my pantry, and it is incredible in this dressing.

Red or white wine vinegar will also work. Blend everything together. It’s that easy!

This is a lightly dressed salad, so if you prefer a higher dressing to salad ratio, you might want to double the dressing.

Dress It Up

Sometimes with big main dish salads like this, I prefer serving the dressing on the side in case there are leftovers.

Too many times I’ve faced leftover salad in the fridge that has become decidedly less appealing overnight thanks to the soggy, limp lettuce and other questionable ingredients. Gives me the shivers just thinking about it.

But all of the ingredients in this salad (minus the avocado) hold up very well to the dressing and as leftovers! (If you anticipate leftovers, consider serving the avocado on the side.)

Drizzle the dressing over the top, give a light toss, and dig in!

Recipes From Friends

This recipe comes highly recommended from my cousin-in-law, Tami, who I trust impeccably when it comes to recipes and food.

She sent the recipe to me saying it was one of the best salads of her life and that I needed to make it ASAP. I did. And I can’t disagree. It’s a keeper…and a recipe I will be making over and over.

I kept my greens in larger pieces, but Tami said her friend who made it chopped the kale/greens really finely. And I can see myself opting to do the same in the future when I am a bit more ambitious and not quite as lazy.

There’s no wrong way to enjoy this salad. The wide variety of delicious ingredients and that crazy good dressing make it an absolutely stellar salad!

One Year Ago: Amazing Instant Pot Lemon Curd 
Two Years Ago: Loaded Cheesy Cauliflower Soup
Three Years Ago: Asian-Style Meatballs with Sweet Chili Sauce
Four Years Ago: Tender Greek Pork {Instant Pot or Slow Cooker} 
Five Years Ago: Blueberry Cream Cheese Muffins
Six Years Ago: Whole Grain Cinnamon Applesauce Bread 
Seven Years Ago: 60-Second Chocolate Chip Mug Cookie
Eight Years Ago: White Chocolate Macadamia Nut Cookies
Nine Years Ago: Baked Tilapia with Ginger and Cilantro 
Ten Years Ago: Brownie Mosaic Cheesecake 

Kale and Wild Rice Salad

Yield: 8 servings

Prep Time: 1 hour hr

Cook Time: 20 minutes mins

Total Time: 1 hour hr 20 minutes mins

Salad:

• ¾ cup uncooked wild rice blend (see note)
• 6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale/baby spinach or a power greens mix (see note)
• 2 to 3 cups cooked, chopped chicken (see note)
• 1 medium honeycrisp apple, cored and diced
• ½ to 1 cup slivered almonds, lightly toasted (see note)
• ½ to 1 cup craisins or golden raisins
• ½ to 1 cup crumbled feta cheese
• ½ to 1 cup chopped fresh basil (optional – if not in season, add a pinch of dried basil to the dressing)
• 1 to 2 medium avocados, diced

Dressing:

• ¼ cup olive oil
• 2 tablespoons balsamic (see note) or red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt (I use coarse, kosher salt)
• Pinch of black pepper
• ¼ to ½ cup fresh cilantro

Cook ModePrevent your screen from going dark

• Cook the rice according to package directions. Drain (if needed) and set aside to cool to room temperature.

• For the dressing, combine all the ingredients in a blender and process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.

• Assemble the salad by placing the greens in the bottom of a large serving bowl or on a platter. Top with rice, chicken, apples, almonds, craisins, feta, basil (if using), and avocados.

• Drizzle dressing over salad and toss lightly to combine. Serve immediately.

Dressing: this is a lightly dressed salad, so if you like a lot of dressing to salad ratio, consider doubling the recipe. 
Rice: this is the wild rice blend I like to use (if you have a Winco close, you can find it in the bulk bins). You can also use tri-color quinoa for a rice alternative.
Kale/Greens: for the greens, you can use all chopped kale or all chopped spinach, although I prefer using a power greens mix that has spinach, kale and other baby greens. The greens can be coarsely or finely chopped.
Chicken: a rotisserie chicken or other cooked chicken will work well for this salad. I’ve also made it by seasoning chicken tenders with salt, pepper and garlic and cooking them on the grill (you could also use an air fryer, skillet on the stovetop over medium heat, or an oven set to broil). 
Almonds: toasting the almonds adds delicious flavor and crunch – I use this easy microwave method to toast the nuts.
Balsamic Vinegar: this salad dressing is delicious with regular (dark) balsamic vinegar; it’s also delicious with white balsamic vinegar or red wine vinegar. 

Course: Salad

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 296kcal, Carbohydrates: 22g, Protein: 16g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 38mg, Sodium: 225mg, Fiber: 4g, Sugar: 5g

Recipe Source: by way of my cousin-in-law, Tami (and her friend who served it to her!)

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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These honey soy ground chicken rice bowls are sweet, salty, garlicky, and come together fast — perfect for healthy weeknight dinners that don’t taste “healthy” but actually are. This recipe is part of my high-protein, high-fiber meals series.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Healthy Chicken Dinner Recipes And More Rice Bowls

This honey soy garlic ground chicken and rice bowl situation is what I call a weeknight win. It’s fast, family-friendly, packed with flavor, and sneaky healthy — the kind of thing you’ll make once and then start craving weekly.

The chicken is juicy and saucy with that perfect salty-sweet garlic-ginger thing going on, and the rice? It’s kind of like fried rice but a healthy version. It’s a “dump and cook” version that steams right in the pan with veggies and stock, meaning less oil and way less effort.

It’s giving: takeout vibes but lower in calories, higher in protein and fiber, and way more satisfying. Plus, it uses super accessible ingredients (hello freezer peas and corn, and pantry soy sauce) and makes great leftovers. Basically: healthy dinner gold.

Nutrition per serving: 550 calories, 32 g protein and 5 g fiber.

You might also like these chicken and rice recipes: chicken shawarma with baked rice, coconut chicken & cauliflower rice, chicken rice bowls, gochujang chicken, or ground chicken stir fry. You might also like my turkey baked meatballs & potatoes with garlic yogurt.

What You’ll Need

Here is what you’ll need for this honey soy chicken & rice bowls recipe. Find the full measurements in the recipe card below.

For the honey soy chicken

• Ground chicken – Lean but still juicy; loaded with protein.
• Onion, garlic & ginger – The holy trinity for depth and umami.
• Light & dark soy sauce – Light for salty goodness, dark for richness and color.
• Honey – Balances the saltiness and adds that sticky-glaze texture.
• Sesame oil – A finishing oil that adds major aroma.
• Chicken stock – Helps create a saucy coating; water will work, too.
• Green onions – For color and a mild oniony bite.

For the healthy “fried” rice

• Butter – Just a tiny bit for richness and flavor.
• Garlic – For the base of the rice.
• Medium grain rice – It cooks right in the pan and soaks up all the flavor. I prefer medium grain but long-grain rice will work, too. Brown rice will take much longer to cook, so you could pre-cook it partially separately ahead of time.
• Carrot & cauliflower – Add texture, fiber, and natural sweetness.
• Frozen peas & corn – No prep, all the goodness, extra protein and fiber.
• Chicken stock + water – Steams the rice and veggies without needing to fry.
• Light soy sauce, oyster sauce, sesame oil – For that fried rice taste, without actual frying.
• Whisked egg – Adds protein and that classic fried rice finish.

To serve

• Toasted sesame seeds, chili crisp, chopped green onions – Optional but highly recommended for extra flavor and crunch.

How To Make Honey Soy Chicken & Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this ground chicken and rice dinner.

For the rice

• Sauté garlic in butter.
• Add rice, veggies, stock, sauces, and seasoning.
• Cover and simmer until liquid is absorbed.
• Add peas and corn, cook a few more minutes.
• Pour whisked egg over the top, cover briefly.
• Finish by stirring through on high heat to cook the egg.

For the chicken

• Sauté onions until soft.
• Add garlic and ginger.
• Add chicken, break it up and cook until browned.
• Pour in sauces, honey, stock.
• Simmer until sticky and saucy.
• Stir in green onions.

To serve

• Spoon rice into bowls, top with chicken, and finish with sesame seeds, chili crisp, and green onions.

Watch The Video

Recipe Tips

• Short on time? Use pre-chopped veggies or frozen cauliflower rice.
• Swap it up: Ground turkey or beef would also work well here.
• Make-ahead: The chicken keeps great for up to 3-4 days and rice for 1-2 days. Store separately and reheat together.
• Low-carb option: Swap rice for all cauliflower rice — just reduce the stock and cook for less time.
• Extra veggies: Throw in chopped spinach or kale at the end.

Serving Suggestions

This bowl is a full dinner meal on its own — protein, carbs, veggies, all in one. But if you’re feeling fancy, you could serve it with a quick cucumber salad or some steamed edamame on the side. A fried egg on top wouldn’t hurt either. I always love extra veggies, so you could try one of these side dishes.

If you’ve tried this honey soy chicken & rice bowls or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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