Ingredients
1/2 cup White Onion, diced
2 tablespoon Butter
1 pound Chicken Breast, cubed (boneless, skinless)
1.5 cups Rice, uncooked
1 cup Green Chilies, diced
1/2 cup Buffalo Sauce
2.5 cups Chicken Broth
1 cup Cheddar Cheese, shredded
1/2 cup Blue Cheese, crumbled
4 heads Green Onions, chopped
Preparation
Melt butter in a large skillet stirring in white onions for about 5 minutes.
Add the diced chicken, chilies, rice, buffalo sauce, and chicken broth. Stir and bring to a boil briefly before reducing heat and covering with a lid. TRY IT: Super Lucky Elephant’s Thai Hom Mali Jasmine Rice and Frank’s Red Hot.
Cook for about 30 minutes or until broth is absorbed and rice is tender.
Stir in cheddar cheese. TRY IT: Cracker Barrel Natural Sharp Cheddar.
Remove from heat, stop with blue cheese and green onions to garnish. PRO TIP: Wait for the rice to cool slightly before adding toppings.
ENJOY!
