Buffalo Chicken and Rice
Skillet
Ingredients
1 cup brown
rice
1 cup water
1 cup
chicken broth
2 T. olive
oil
1 cup
shredded carrots (about 4 carrots)
1 cup sliced
celery (about 3 stalks)
1.5 lbs
chicken breast, cut into bite-sized pieces
½ tsp.
garlic powder
½ tsp. onion
powder
½ tsp.
steakhouse seasoning
1/3 cup
prepared buffalo wing sauce (I used Frank’s Red Hot Wing Sauce)
Ranch
dressing, to taste (2-4 Tbl.)
Directions
1.
Combine
rice, water, and chicken broth in a saucepan. Bring to a boil, cover, then reduce
to a simmer. Simmer approximately 40 minutes, until all water is absorbed and
rice is tender. Turn off heat and steam until serving.
2.
Meanwhile,
heat oil on medium heat in a large skillet. Add carrots and celery and cook and
stir for 3 minutes, until tender.
3.
Add chicken
pieces and season with garlic powder, onion powder, and steakhouse seasoning.
4.
Cook chicken
5-10 minutes, turning occasionally, until they are cooked through. Don’t
overcook!
5.
Remove from
heat and stir in buffalo sauce until coated.
6.
Combine
cooked rice and chicken in a serving dish. Drizzle with ranch dressing.
Notes:
Dish is
medium-hot in terms of spiciness. If you prefer a milder meal, combine 3 Tbl.
wing sauce with 2 Tbl. melted butter to use instead of full-strength wing
sauce.
