Buffalo Chicken Rice

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Ingredients:

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1 1/2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces+ Add to Shopping List

3 Tbsp Unsalted Butter+ Add to Shopping List

1 Medium Yellow Onion, finely chopped+ Add to Shopping List

3/4 Cup Celery, finely chopped+ Add to Shopping List

1 1/2 Cups Basmati Rice+ Add to Shopping List

1/3 Cup Frank's Buffalo Sauce+ Add to Shopping List

2 1/2 Cups Chicken Broth+ Add to Shopping List

1/2 Tsp Salt+ Add to Shopping List

1 Cup Shredded Cheddar Cheese+ Add to Shopping List

1 Cup Shredded Mozzarella Cheese+ Add to Shopping List

1/4 Cup Chopped Green Onions, plus more for garnish+ Add to Shopping List

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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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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