Buffalo Chicken Rice Recipe
Love buffalo chicken? Love rice? This Buffalo Chicken Rice recipe is for you. This flavorful meal will be an instant hit with your family or guests.
Calories
600 (1 serving)
Calories from Fat
280 (1 serving)
Total Fat
32g (1 serving)
Saturated Fat
14g (1 serving)
Cholesterol
115mg (1 serving)
Sodium
1780mg (1 serving)
Total Carbs
42g (1 serving)
Dietary Fiber
1g (1 serving)
Sugars
3g (1 serving)
Protein
35g (1 serving)
Calcium
30% (1 serving)
Iron
15% (1 serving)
Vitamin C
2% (1 serving)
Vitamin A
25% (1 serving)
- 4 tbsp. margarine, divided
- 2 cups shredded cooked chicken
- 1/4 cup cayenne pepper sauce, divided
- 1 cup regular rice or converted rice
- 2 cups water
- 1 1/2 Tbsp. Knorr ® Chicken flavor Bouillon
- 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Light Mayo
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup crumbled blue cheese
Directions
Print1. Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
2. Melt 2 tablespoons margarine in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside.
3. Melt remaining 2 tablespoons margarine in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
4. Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese.
5. Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.