Buffalo Chicken Rice
Tender chicken, sweetcorn and rice coated in tangy Buffalo sauce and finished with melted cheddar make a satisfying one-pan dinner.
6 min
Prep
32 min
Cook
4
Serves
600
Calories
Macros · per serving
40g protein
73g carbs
16g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 255 g white rice
- 200 g red bell pepper
- 200 g frozen sweetcorn
- 80 ml cayenne pepper hot sauce
- 20 g unsalted butter
- 60 g cheddar cheese
- 10 ml vegetable oil
- 1 tsp garlic powder
- 60 ml water
Instructions
- 1
Cook the white rice according to the package directions. Finely dice the bell pepper and grate the cheddar, or use purchased ready-grated cheddar. Cut the raw boneless, skinless chicken breast into small pieces about 1 cm thick.
- 2
Preheat a deep 30 cm skillet over medium-high heat for 2 minutes. Add the oil, chicken and bell pepper. Cook uncovered for about 6 minutes, stirring regularly, until the chicken reaches 165°F/74°C in the thickest pieces when checked with a food thermometer.
- 3
Reduce the heat to medium. Stir in the butter, hot sauce and garlic powder. Once the butter melts, add the cooked white rice, the frozen sweetcorn and exactly 60 ml water. Break up the rice with a spatula, mix thoroughly and cover. Heat for 5 minutes, stirring halfway through, until the rice and corn are piping hot and the mixture reaches 165°F/74°C. The sauce should coat the rice without leaving free liquid.
- 4
Reduce the heat to low, scatter the cheddar over the rice and cover for 1 minute to melt. Turn off the heat and divide the chicken, vegetables and rice evenly among four plates.
Cook it this week.
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