Buffalo Chicken Rice Bowl

Total Time 35 mins

Difficulty: Beginner

Cooking Temp: 165 F

Servings: 4

Calories: 540

Description

A hearty rice bowl made with tender buffalo-coated chicken, warm cumin-spiced black beans, brown rice, melted cheddar, and fresh green onions. It is quick enough for weeknights and works well for make-ahead lunches.

Ingredients

Buffalo Chicken

1 1/4 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 cup buffalo-style hot sauce

Seasoned Black Beans

1 teaspoon olive oil
1/2 cup diced red onion
1 1/2 cups low-sodium black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 tablespoons water

Rice and Toppings

3 cups cooked brown or white rice
3/4 cup shredded part-skim sharp cheddar cheese
1/3 cup sliced green onions

Instructions

Soften the Onion

1
Heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the diced red onion and cook for about 4 to 5 minutes, stirring occasionally, until it is tender and lightly golden around the edges. The onion should smell fragrant and look soft rather than deeply browned.

Warm the Black Beans

2
Add the black beans, cumin, smoked paprika, kosher salt, and water to the saucepan. Stir until the beans are evenly coated with the seasonings. Cook over medium-low heat for 3 to 4 minutes, stirring occasionally, until the beans are warm and fragrant. If they begin to look dry, add a small splash of water.

Season the Chicken

3
Place the chicken pieces in a medium mixing bowl. Add the smoked paprika, garlic powder, and kosher salt, then toss until the chicken is evenly coated. Try to keep the pieces similar in size so they cook at the same rate.
4
Cook the Chicken
5
Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5 to 7 minutes, turning occasionally, until lightly golden on the outside and tender in the center. Check the thickest pieces with an instant-read thermometer, the chicken is safely cooked when it reaches 165°F.

Add the Buffalo Sauce

6
Reduce the skillet to low heat and pour the buffalo sauce over the cooked chicken. Toss gently for about 30 to 60 seconds, until every piece is coated and the sauce looks warm and glossy. The sauce only needs to heat through, so avoid cooking it for several minutes.

Warm the Rice

7
Place the cooked brown rice in a microwave-safe bowl and cover loosely. Microwave until warm and steaming, stirring halfway through if needed. If refrigerated rice feels slightly dry, stir in 1 tablespoon water before heating to help soften it.

Assemble the Bowls

8
Divide the warm brown rice evenly between 4 serving bowls, using about 3/4 cup rice for each bowl. Spoon the seasoned black beans over the rice, then divide the buffalo chicken between the bowls. Sprinkle each serving with cheddar while the ingredients are still hot so the cheese begins to soften and melt. Finish with sliced green onions and serve warm.

Note

For a milder bowl, use less buffalo sauce or serve the bowls with plain Greek yogurt or sour cream.

Cut the chicken into evenly sized pieces so it cooks quickly without some pieces becoming dry before others are done.

Store cooled rice, beans, chicken, and cheese in airtight meal-prep containers in the refrigerator for up to 4 days. Keep green onions and other fresh toppings separate until serving.

Reheat one bowl in the microwave for about 2 to 3 minutes, or until steaming hot throughout. Add 1 to 2 teaspoons water to the rice before reheating if it seems dry.

If the chicken releases a lot of liquid instead of browning, the skillet may be overcrowded. Cook it in 2 batches so the pieces can develop lightly golden edges.

Keywords: rice bowl,

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