Buffalo Chicken and Rice
This Buffalo Chicken and Rice is a quick and easy one pot meal with loads and loads of flavor! It's a hearty comforting meal that the whole family will love!
Servings: 4 servings
Ingredients
- 3 Tbsp. olive oil, divided
- 1 1/2 lbs. boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup yellow onion, diced
- 3/4 cup celery, diced
- 3 cloves garlic, finely minced
- 1 1/2 cups long grain white rice
- 2 1/2 cups low-sodium chicken broth
- 2/3 cup Frank's Buffalo Sauce
- 1 1-oz. packet Hidden Valley Ranch Seasoning packet
- 1 cup freshly shredded Monterey Jack cheese
- blue cheese crumbles, for serving, if desired
- sliced green onion, for serving, if desired
Instructions
- Add your cubed chicken to a large bowl and toss with salt and pepper. Set aside.Add one tablespoon of your olive oil to a large deep skillet or cast iron casserole and heat over medium-high heat. Add your cubed chicken and cook, stirring occasionally until no longer pink on the inside, about 6-7 minutes. You'll remove the chicken to a plate with a slotted spoon and rinse the inside of the skillet.
- Add your remaining two tablespoons of olive oil to your skillet followed by your chopped onion and celery and cook over medium heat for 3-4 minutes until translucent and somewhat softened. Add your garlic and continue to cook one minute.
- Add your rice, broth, buffalo sauce and ranch seasoning packet to the skillet. Stir everything together until well combined and bring the mixture to a boil. Once it comes to a boil, you'll lower the heat to a simmer and cover the skillet with a lid and continue to cook for 15 minutes until most of the liquid is absorbed.
- Add in your shredded cheese and plate of reserved cooked chicken with any juices and continue to cook for 2-3 minutes until the cheese is melted and the chicken is warmed through. Serve with blue cheese crumbles and sliced green onion, if desired.
Notes
I used freshly shredded monterey jack cheese for this recipe, but cheddar jack or regular cheddar would work perfectly too. Definitely freshly shred your cheese because it melts smoother than the pre-shredded bags of cheese.
I used long grain white rice, but I've also used jasmine.