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Buffalo Chicken Rice Bowls Recipe

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These Buffalo Chicken Rice Bowls combine tender, spicy buffalo-flavored chicken with savory black beans, brown rice, and cheddar cheese for a quick and satisfying meal. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or meal prepping to enjoy flavorful, protein-packed bowls throughout the week.

Ingredients

Chicken

  • 3 (8 ounce) boneless skinless chicken breasts, diced into 1/2 inch cubes
  • 1 teaspoon olive or canola oil
  • 1/2 cup diced red onion
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 teaspoon kosher salt
  • 1 cup canned low sodium black beans, rinsed and drained
  • 1/2 cup buffalo sauce (Franks)

Grains & Toppings

  • 3 cups cooked brown rice
  • 1/2 cup part-skim cheddar cheese (or dairy-free cheddar)
  • 1/4 cup chopped scallions

Instructions

  1. Sauté Onions: Heat oil in a medium pot over medium-low heat. Add diced red onions and cook until they caramelize slightly, about 5 minutes, stirring occasionally to avoid burning.
  2. Add Beans and Spices: Stir in the rinsed black beans, paprika, cumin, and kosher salt to the pot with onions. Combine well and cook for 3 to 4 minutes, allowing flavors to meld and beans to heat through.
  3. Cook Chicken: While the beans cook, heat a large skillet over high heat. Spray with oil to prevent sticking, then add diced chicken cubes. Sear and cook for about 5 minutes, flipping occasionally, until browned on all sides and cooked through.
  4. Toss Chicken with Buffalo Sauce: Transfer the cooked chicken to a medium bowl and toss thoroughly with the buffalo sauce to evenly coat each piece.
  5. Assemble Bowls: To serve, spoon 3/4 cup of cooked brown rice into each bowl. Evenly distribute 1/4 cup of the bean mixture and shredded cheddar cheese on top of the rice. Divide the buffalo chicken evenly over each bowl.
  6. Melt Cheese (Optional): If serving immediately, microwave each bowl for about 30 seconds to melt the cheese for a gooey texture.
  7. Garnish and Serve: Top each bowl with chopped scallions and serve warm.
  8. Meal Prep Instructions: For make-ahead meals, refrigerate the assembled components (without microwaving) for up to 4 days. When ready to eat, microwave for about 3 minutes or until heated through.

Notes

  • Use part-skim cheddar cheese or a dairy-free alternative to reduce fat or accommodate dietary preferences.
  • Brown rice can be substituted with white rice or quinoa for different textures or nutritional profiles.
  • Buffalo sauce brands vary in spiciness—adjust quantity based on your heat tolerance.
  • For a gluten-free option, confirm that buffalo sauce and spices used contain no gluten.
  • This recipe is ideal for quick weeknight dinners and meal prepping as it reheats well.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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