Buffalo Ranch Chicken and Rice

One skillet and six ingredients makes this delicious meal. If you use white rice it will be ready in about 30 minutes. If you use brown rice, it will take about 55 minutes. No matter what rice you use, this meal is nice and spicy, but not overly spicy, yet full of flavor. 

I used Franks hot sauce in this recipe, but you could also use a buffalo sauce which does fit the name of the recipe better. I just always have Franks hot sauce in my fridge and did not feel like taking the extra step to make buffalo sauce. Maybe next time I make it I will do that and see which way tastes better.

Buffalo Ranch Chicken and Rice

Ingredients:

• 2 pounds boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• 1/3 cup Franks hot sauce
• 3 tablespoons ranch seasoning mix
• 2 cups brown rice, uncooked
• 2 ounces Mexican cheese blend, shredded

Directions:

1. Dice the chicken into bite-sized pieces.
2. Spray a large skillet with cooking spray and heat over medium-high heat. Add in the chicken and cook for a few minutes, just until the outside of the chicken is cooked.
3. Stir in the chicken broth, hot sauce and ranch seasoning mix. Bring the mixture to a boil. Stir in the uncooked rice and cover the skillet. Reduce the heat to a low simmer and cook for 45 minutes or until the rice is completely cooked.
4. Sprinkle the cheese over top and stir until melted and combined. Top with additional cheese before serving, if desired.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 376
Total Fat		6g
Saturated Fat		1.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		90.1mg
Sodium		1044.5mg
Total Carbohydrates		47.2g
Dietary Fiber		0.7g
Sugars		25.4g
Protein		32g
Calcium		4.3%
Iron		5.1%
Potassium		130.5mg
Vitamin A		0.5%
Vitamin C		0.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Weary Chef.