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buffalo chicken rice4

Buffalo Chicken Rice

Dmitri Magi
Craving something flavorful, spicy, and comforting? Try my Buffalo Chicken Rice! This quick and easy one-pan meal is ready in just 20 minutes, featuring juicy chicken, zesty buffalo sauce, and cheesy rice. Perfect for weeknight dinners or meal prep, it’s a hearty and delicious dish that’s sure to impress. Let’s get started!
Calories: 400 | Protein: 30g | Carbs: 40g | Fat: 10g
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Equipment

  • Large skillet or deep frying pan with a lid
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • 1 diced red onion
  • 1 diced pepper
  • 400 g diced chicken breast
  • 500 ml chicken stock
  • 260 g uncooked rice
  • 3 crushed garlic cloves
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tbsp buffalo seasoning
  • 2-3 tbsp buffalo sauce
  • 80 g reduced-fat grated cheese
  • For Garnish:
  • Spring onions chopped
  • Extra buffalo sauce for drizzling
  • For Serving:
  • Steamed broccoli

Instructions
 

  • Step 1: Sauté the Veggies. Heat a large skillet over medium heat with a drizzle of oil. Add the diced onion and pepper, and sauté for a few minutes until softened. Add the crushed garlic and cook for another 30 seconds.
  • Step 2: Cook the Chicken. Add the diced chicken breast to the pan. Stir and cook until the chicken starts to brown on all sides.
  • Step 3: Season and Add Sauce. Sprinkle the smoked paprika, garlic granules, onion granules, and buffalo seasoning over the chicken. Stir well. Add the buffalo sauce and mix until everything is coated.
  • Step 4: Add Rice and Stock. Stir in the uncooked rice, then pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, stirring occasionally, until the rice is cooked and the liquid is absorbed.
  • Step 5: Finish with Cheese. Once the rice is done, stir in some chopped parsley (optional) and scatter the grated cheese over the top. Cover the pan again for a couple of minutes to let the cheese melt.
  • Step 6: Garnish and Serve. Top with chopped spring onions and an extra drizzle of buffalo sauce. Serve hot with a side of steamed broccoli.

Notes

  • Don’t Overcook the Chicken: Cook the chicken just until it starts to brown; it will finish cooking with the rice.
  • Stir Occasionally: Stir the rice occasionally while simmering to prevent sticking or burning at the bottom of the pan.
  • Adjust the Spice: If you prefer a milder flavor, use less buffalo sauce or mix it with a little honey to balance the heat.