Buffalo Chicken, Rice and Cauli Skillet
Most one-pot rice dishes have a lot of rice, right? Of course. But how about swapping out half of the rice for cauliflower? More veg, less starch, it’s a win. This has become a family favorite in my house…with blue cheese being optional (but extra on my portion!).
- 1 1/2 lbs boneless skinless chicken breast
- 1/4 tsp each fine sea salt and pepper
- 2 Tbsp butter or olive oil, divided
- 3 cups chopped cauliflower (go a bit finer than a rough chop)
- 1 medium onion, finely chopped
- 2 medium stalks celery, finely chopped
- 3/4 cup white basmati or long grain rice
- 1/2 cup cayenne pepper sauce (I.e. Franks Red Hot)
- 2 cups low-sodium chicken broth
- 1 cup grated old cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/3 cup chopped green onions
Cut chicken into 1-inch pieces and season with salt and pepper.
Place half of butter in large deep skillet (10-12 inches) or cast iron skillet set over medium heat. Add chicken. Cook for 5-7 minutes, or until just starting to brown. Transfer to plate.
Add remaining butter to pan along with cauliflower. Saute for 2-3 minutes; add onion and celery. Cook 5 more minutes. Return chicken to pan.
Add rice, hot sauce and broth to pan and bring to a boil. Cover, reduce heat to low simmer and cook for 15 minutes, stirring half way through, or until liquid has absorbed and rice is fluffy and tender. Remove from heat and let sit, covered, for 5 minutes.
Fluff rice with fork and gently stir in cheddar cheese. Crumble blue cheese over top and sprinkle with green onions. Serve warm right from the skillet!
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.