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Buffalo Chicken Rice
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Ingredients:
| 1 1/2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces |
| 3 Tbsp Unsalted Butter |
| 1 Medium Yellow Onion, finely chopped |
| 3/4 Cup Celery, finely chopped |
| 1 1/2 Cups Basmati Rice |
| 1/3 Cup Frank's Buffalo Sauce |
| 2 1/2 Cups Chicken Broth |
| 1/2 Tsp Salt |
| 1 Cup Shredded Cheddar Cheese |
| 1 Cup Shredded Mozzarella Cheese |
| 1/4 Cup Chopped Green Onions, plus more for garnish |
Directions:
- Slice the chicken into 1-inch pieces. Chop the onion, celery, and green onion. Set all ingredients aside.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and sauté until soft and translucent.
- Add the chicken, stir to combine, and cook for about 5 minutes (the chicken will be cooked about ½ way through). Add the rice, buffalo sauce, broth, and salt. Stir to combine then bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 10-15 minutes or until the broth is absorbed and the rice is soft and fluffy.
- Remove the cover. Add the cheddar cheese, mozzarella cheese, and green onions. Stir to combine and to melt the cheese.
- Serve immediately and enjoy! Garnish with additional chopped green onions.
- Any leftovers should be cooled completed and stored in an airtight container in the fridge.
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