Instructions

• Heat 1 teaspoon olive or canola oil in a large skillet over medium heat.
• Add 1/2 cup diced red onion and cook, stirring occasionally, until slightly caramelized, about 5 minutes.
• Add 1 cup rinsed and drained black beans, 1/2 teaspoon paprika, 1/2 teaspoon cumin, and 1/4 teaspoon kosher salt; stir and cook until the beans are heated through, 3–4 minutes. Transfer the bean mixture to a medium bowl and set aside.
• Increase the skillet heat to medium-high. Add the 38 ounces diced boneless skinless chicken breasts (1/2-inch cubes) in a single layer. Cook, turning occasionally, until the chicken is browned and cooked through, about 5–8 minutes (internal temperature 165°F / 74°C).
• Transfer the cooked chicken to a medium bowl and toss with 1/2 cup buffalo sauce until evenly coated.
• Divide the 3 cups cooked brown rice among bowls (about 3/4 cup per bowl if making four). Top the rice in each bowl with the reserved bean mixture and evenly sprinkle the 1/2 cup part-skim cheddar cheese over the bowls.
• Divide the buffalo chicken among the bowls on top of the beans and cheese.
• If serving immediately, microwave each bowl about 30 seconds to melt the cheese. Top each bowl with the 1/4 cup chopped scallions and serve.
• Refrigerate leftovers in an airtight container for up to 4 days. To reheat, microwave about 3 minutes or until heated through.