Scale

2 cups cooked rice (white or brown)

1 ½ cups cooked and shredded chicken (rotisserie works great!)

½ cup buffalo sauce (adjust to taste)

2 tablespoons ranch or blue cheese dressing (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika (optional)

Salt and pepper, to taste

1 cup shredded cheddar cheese

2 tablespoons butter (or olive oil)

¼ cup milk (to keep the rice creamy)

2 green onions, sliced (for garnish)

¼ cup crumbled blue cheese (optional)

Prepare the chicken: If not using pre-cooked chicken, cook and shred about 1 ½ cups of chicken.

Heat the rice: In a large skillet over medium heat, melt the butter. Add the cooked rice and stir to coat.

Season and mix: Stir in garlic powder, onion powder, smoked paprika, salt, and pepper.

Add buffalo flavor: Pour in the buffalo sauce and mix well to coat the rice evenly.

Make it creamy: Add the milk and ranch (if using), stirring until combined.

Mix in the chicken: Fold in the shredded chicken and let everything heat through for about 2 minutes.

Melt the cheese: Sprinkle the cheddar cheese over the rice, cover the skillet, and let it melt for 2-3 minutes.

Serve: Garnish with green onions and crumbled blue cheese, if desired. Serve warm!