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.

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