Buffalo Chicken Rice Bowls
Get ready for these Buffalo Chicken Rice Bowls! Savory chicken, hearty rice, and spicy sauce come together for an easy and satisfying meal.
Equipment
- Large Skillet
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Serving 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.
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.