Saturday, October 16, 2010

Buffalo Rice


This was SO good! The flavors of hot sauce and blue cheese into the creamy rice. Mmmm. We ate it as a side dish, but I could easily eat it as a main dish with some celery and carrot sticks on the side to put out the fire between bites.

6 cups water
kosher salt
1 cup long grain white rice
2 chicken breasts, cut into 1/2" cubes
4 Tbl butter
3 TBL hot sauce - we used Marie Sharps Habenero
5 oz blue cheese crumbles

Bring the water to a boil in a large pot. Add a big pinch of salt. Add rice. Turn heat down, cover, and cook 15-17 minutes, or until rice is tender. Reserve 1 cup of cooking water, and then drain the rice.

While the rice is cooking, melt the butter in a skillet. Cook the chicken 3-5 minutes, until just cooked through. Add the hot sauce and stir to coat evenly.

Stir together rice, reserved cooking water, blue cheese and chicken. Mix enough to melt the cheese.

No comments: