One Pan Buffalo Chicken & Rice Skillet

Zutaten

• 3 cups shredded rotisserie chicken

• 1 cup yellow onion, diced

• 3 garlic cloves, minced

• 1/2 cup celery, diced • 1/2 cup carrots, diced

• 1 red bell pepper, diced

• 1 tbsp extra virgin olive oil

• 2 cups chicken broth • 1 cup long grain white rice**

• 1 cup Franks Red Hot Sauce

• 1 container (5.3oz) whole milk cottage cheese • 1 tsp garlic powder • 1 tsp sea salt

• 1 tsp paprika

• 1/2 tsp onion powder

• 1/2 tsp cumin powder

• 1/4 tsp black pepper

• 3 tbsp green onion

• 3 tbsp crumbled blue cheese • optional: drizzle of ranch dressing

Anweisungen

How to make:

1. In a heated non-stick skillet, add olive oil. Add in minced garlic and onion to pan to saute.

2. Add diced carrot, bell pepper and celery. Mix in seasonings. Saute for 3-4 minutes.

3. In a blender, combine cottage cheese with Franks Red Hot Sauce and blend.

4. In the pan, add shredded chicken, rice, chicken broth and buffalo sauce mix. Mix to combine.

5. Bring to a boil for 1-2 minutes before reducing to a simmer for 15-18 minutes. *Time may vary depending on size of pan.

6. Continue to mix as it cooks.

7. Once broth has soaked up and rice is completely cooked through, remove from the heat and add crumbled blue cheese.

8. Top with green onion and a drizzle of ranch dressing. Enjoy!!