Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Buffalo Chicken Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

A flavorful and easy-to-make Buffalo Chicken Rice Bowl recipe that combines tender, spicy chicken with seasoned black beans, brown rice, and melted cheddar cheese. Perfect for a quick weeknight dinner or meal prep with a balance of protein, grains, and veggies, kicked up with classic buffalo sauce heat.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken & Sauce

  • 3 (8 ounce) boneless skinless chicken breasts, diced into 1/2 inch cubes
  • 1 teaspoon olive or canola oil
  • 1/2 cup buffalo sauce (Franks)

Beans & Vegetables

  • 1/2 cup diced red onion
  • 1 cup canned low sodium black beans, rinsed and drained
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped scallions

Base & Toppings

  • 3 cups cooked brown rice
  • 1/2 cup part-skim cheddar cheese (or dairy-free cheddar)

Instructions

  1. Caramelize Onions: Heat oil in a medium pot over medium-low heat. Add diced red onions and cook until they have caramelized slightly, about 5 minutes, stirring occasionally to prevent burning.
  2. Prepare Beans Mixture: Add rinsed and drained black beans, paprika, cumin, and kosher salt to the pot with onions. Stir to combine and cook for 3 to 4 minutes until heated through and fragrant.
  3. Cook Chicken: Heat a large skillet over high heat. When hot, spray with oil and add the diced chicken breasts. Cook for about 5 minutes, flipping occasionally to brown all sides and ensure chicken is cooked through in the center.
  4. Toss Chicken in Buffalo Sauce: Transfer cooked chicken to a medium bowl and toss with the hot buffalo sauce until evenly coated.
  5. Assemble Bowls: Divide the cooked brown rice into four bowls, approximately 3/4 cup per bowl. Top each with about 1/4 cup of the seasoned black beans and 1/2 cup shredded cheddar cheese divided evenly.
  6. Add Buffalo Chicken: Arrange the buffalo-coated chicken evenly over the rice and beans in each bowl.
  7. Melt Cheese (Optional): If eating immediately, microwave each bowl for about 30 seconds to melt the cheddar cheese slightly.
  8. Garnish and Serve: Top each bowl with chopped scallions for freshness and serve hot.
  9. Meal Prep and Storage: Store assembled bowls in the refrigerator for up to 4 days. Reheat in the microwave for about 3 minutes or until heated through before serving.

Notes

  • You can substitute dairy-free cheddar for a lactose-free version.
  • Use any type of hot sauce or buffalo sauce based on your spice preference.
  • Brown rice can be swapped with white rice or quinoa if preferred.
  • To keep chicken moist, avoid overcooking by checking internal temperature reaches 165°F (74°C).
  • For a spicier dish, add extra buffalo sauce or a pinch of cayenne pepper to the bean mixture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/buffalo-chicken-rice-bowls-recipe/