Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) boneless chicken breast or thighs, diced
• 1 cup uncooked long-grain white rice (or brown rice*)
• 2 cups low-sodium chicken broth
• ⅓ cup Frank’s RedHot or your favorite buffalo sauce (adjust to taste)
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 cup shredded cheddar cheese
• 2 green onions, sliced (for garnish)
• Optional: 2 tbsp ranch or blue cheese dressing (stirred in at the end)
*For brown rice: Use 2.5 cups broth and increase cook time by 10–15 minutes.
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add diced chicken and cook 5–6 minutes until lightly browned.
- Stir in rice, chicken broth, buffalo sauce, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer 18–20 minutes (white rice) or 40–45 minutes (brown rice), until rice is tender and liquid is absorbed.
- Remove from heat. Stir in cheddar cheese until melted and creamy.
- Taste and adjust: add more hot sauce for heat or a splash of ranch for tang.
- Garnish with green onions and serve hot!
✨ Great as a main dish or hearty side—perfect for game day or busy weeknights!
💡 Make it creamy: Stir in 2–3 tbsp cream cheese or sour cream at the end.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 420 , Net Carbs: 34g , Fats: 16g , Protein: 34g