One-Pot Buffalo Chicken & Rice
Directions
- 1Chop celery, carrots, and red onion.
- 2In a large pan over medium heat, add olive oil, chopped vegetables, and minced garlic. Cook until veggies are slightly softened.
- 3Add shredded rotisserie chicken, buffalo sauce, and ranch seasoning. Mix well.
- 4Add rice, chicken bone broth, and half & half. Season with salt, pepper, and garlic powder.
- 5Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes or until rice is cooked and liquid is absorbed.
- 6Once rice is done, stir in shredded cheddar cheese and top with green onions.
Ingredients
- 16 oz shredded rotisserie chicken
- 3 celery stalks
- 0.33 cup shredded carrots
- 0.5 medium red onion
- 2 tsp olive oil
- 3 garlic cloves
- 0.66 cup buffalo sauce
- 3 tsp ranch seasoning mix
- 1 cup rice
- 2 cups chicken bone broth
- 0.25 cup half & half
- 0.33 cup shredded cheddar cheese
- 0 salt
- 0 pepper
- 0 garlic powder
- 0 green onion
Equipment
large panknifecutting boardgarlic press
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