This recipe is courtesy of saramoulton.com
Buffalo Chicken Rice
Makes 4 Servings
Hands-On Time 25 Minutes
Total Preparation Time: 25 Minutes
Tossed green salad
- 1 cup long-grain white rice
- 8 ounces boneless skinless chicken breast halves
- 3 tablespoons unsalted butter
- Kosher Salt
- 2 tablespoons hot sauce
- 4 ounces blue cheese
- 1 cup celery leaves, for garnish
Bring a large pot of salted water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until it is tender. Drain the rice in a strainer, reserving 1 cup of the cooking liquid.
Meanwhile, cut the chicken into ½ inch cubes. Melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt and cook, stirring occasionally, for 3 to 5 minutes, or until just cooked through. Remove the chicken from the heat, toss with the hot sauce, and set aside in the skillet. Crumble the blue cheese (about 1 cup).
Once the rice has cooked, stir it into the chicken in the skillet along with the reserved 1 cup cooking liquid and the blue cheese. Divide the chicken and rice among 4 serving plates and top with the celery leaves, if using.