Get ready to dive into a bowl of savory goodness with these Buffalo Chicken Rice Bowls! Perfectly seasoned chicken, hearty brown rice, and a kick of buffalo sauce come together to create a meal that’s not only delicious but also easy to prepare. Whether you’re meal prepping for the week or looking for a satisfying dinner option, these bowls are sure to please your taste buds and fill your belly.
Why This Recipe is a Keeper
These Buffalo Chicken Rice Bowls are not just a meal; they are an experience! Overflowing with flavor and texture, they bring together the tenderness of chicken, the earthiness of black beans, and the brightness of scallions. The best part? They come together in under 30 minutes! This recipe is a keeper because it’s versatile, can easily be customized to fit your dietary needs, and is guaranteed to be a hit with family and friends.
The Essentials
To whip up these delightful bowls, you’ll need the following ingredients:
- 38 ounces boneless skinless chicken breasts, diced into 1/2 inch cubes
- 1 teaspoon olive or canola oil
- 1/2 cup diced red onion
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1 cup canned low sodium black beans, rinsed and drained
- 1/2 cup buffalo sauce (Frank’s is a great choice)
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese or dairy-free cheddar
- 1/4 cup chopped scallions
Hardware & Gadgets
You’ll want to have the following tools on hand for this recipe:
- Large skillet – for cooking the chicken and veggies.
- Cutting board – for chopping your ingredients.
- Sharp knife – to dice the chicken and veggies efficiently.
- Measuring cups and spoons – for accurate ingredient measurements.
- Serving bowls – to dish out your delicious creations.
Build Buffalo Chicken Rice Bowls Step by Step
Step 1: Prepare the Chicken
Start by heating the olive or canola oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 2: Add the Flavor
Once the chicken is cooked, toss in the diced red onion, paprika, cumin, and kosher salt. Stir everything together and cook for an additional 3-4 minutes, allowing the onions to soften and the spices to meld with the chicken.
Step 3: Incorporate the Black Beans
Add the rinsed and drained black beans to the skillet. Stir well to combine all the ingredients, cooking for another 2 minutes until the beans are heated through.
Step 4: Bring on the Buffalo Sauce
Pour the buffalo sauce over the chicken and bean mixture. Stir everything together until the chicken is evenly coated with the spicy sauce. Allow it to heat for another minute.
Step 5: Assemble Your Bowls
In serving bowls, layer the cooked brown rice as the base. Top with the buffalo chicken and black bean mixture. Sprinkle the part-skim cheddar cheese (or dairy-free alternative) over the top, followed by the chopped scallions for a fresh crunch.
Smart Substitutions
If you’re looking to customize this recipe, consider these substitutions:
- Chicken: Swap the chicken for tofu or tempeh for a plant-based option.
- Beans: Use pinto beans or kidney beans if black beans aren’t on hand.
- Cheese: Nutritional yeast can be used for a dairy-free, cheesy flavor.
- Rice: Quinoa or cauliflower rice can easily replace brown rice for a different texture.
Notes on Ingredients
When selecting your ingredients, consider the following tips:
- Chicken breasts should be fresh or properly thawed before cooking for the best texture.
- For the buffalo sauce, choose a brand that suits your heat level preference.
- Brown rice can be cooked ahead of time for a quicker assembly during busy weeknights.
- Feel free to add vegetables like bell peppers or corn for extra nutrition and flavor!
Storage & Reheat Guide
These Buffalo Chicken Rice Bowls store well, making them perfect for meal prep!
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: You can freeze the chicken and rice mixture for up to 3 months. Just be sure to separate the cheese and scallions until ready to serve.
- Reheat: Microwave in 1-minute increments, stirring in between, until heated through. You can also reheat on the stove over low heat.
Buffalo Chicken Rice Bowls Q&A
Can I make these Buffalo Chicken Rice Bowls spicy?
Absolutely! If you love heat, you can add extra buffalo sauce or even some diced jalapeños for an added kick. Just adjust to your spice tolerance.
Is this recipe suitable for meal prep?
Yes! These bowls are perfect for meal prepping. Just store the components separately until you’re ready to eat to keep everything fresh.
Can I use different sauces instead of buffalo sauce?
Definitely! If you’re not a fan of buffalo sauce, you can use BBQ sauce or teriyaki sauce for a different flavor profile. Just keep in mind that it will change the overall taste of the dish.
What can I serve on the side?
These bowls pair wonderfully with a simple side salad or some roasted vegetables. You can also serve with tortilla chips for a fun crunch!
Next Up in Your Queue
Wrap-Up
These Buffalo Chicken Rice Bowls are a complete meal that packs a punch of flavor and nutrition. With simple ingredients and easy steps, they are perfect for weeknight dinners or meal prep. The combination of tender chicken, hearty beans, and spicy buffalo sauce makes for a dish that is satisfying and delicious. Don’t forget to customize your bowls with your favorite toppings!
Whether you’re hosting a casual dinner or simply enjoying a meal at home, these bowls are sure to impress. Dive into the flavors, enjoy the textures, and savor each bite of your Buffalo Chicken Rice Bowls!
Buffalo Chicken Rice Bowls
Ingredients
- 38 ounces boneless skinless chicken breasts diced into 1/2 inch cubes
- 1 teaspoon olive or canola oil
- 1/2 cup diced red onion
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1 cup canned low sodium black beans rinsed and drained
- 1/2 cup buffalo sauce (Frank's is a great choice)
- 3 cups cooked brown rice
- 1/2 cup part-skim cheddar cheese or dairy-free cheddar
- 1/4 cup chopped scallions
Instructions
- Start by heating the olive or canola oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, toss in the diced red onion, paprika, cumin, and kosher salt. Stir everything together and cook for an additional 3-4 minutes, allowing the onions to soften and the spices to meld with the chicken.
- Add the rinsed and drained black beans to the skillet. Stir well to combine all the ingredients, cooking for another 2 minutes until the beans are heated through.
- Pour the buffalo sauce over the chicken and bean mixture. Stir everything together until the chicken is evenly coated with the spicy sauce. Allow it to heat for another minute.
- In serving bowls, layer the cooked brown rice as the base. Top with the buffalo chicken and black bean mixture. Sprinkle the part-skim cheddar cheese (or dairy-free alternative) over the top, followed by the chopped scallions for a fresh crunch.
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Serving bowls
Notes
- Chicken breasts should be fresh or properly thawed before cooking for the best texture.
- For the buffalo sauce, choose a brand that suits your heat level preference.
- Brown rice can be cooked ahead of time for a quicker assembly during busy weeknights.
