Buffalo Chicken Rice Bowls
Ingredients
- 2 (8-oz) pouches microwavable long-grain rice
- 4 green onions, thinly sliced
- 2 Tbsp butter
- 1½ lb boneless, skinless chicken breasts
- 1 cup Buffalo sauce
- 1 (10-oz) pkg chopped romaine lettuce
- 1 (12-oz) pkg frozen fire-roasted corn, peppers, and onions
- 1 pint grape tomatoes, halved
- 1 (16-oz) bottle Ranch dressing
Instructions
- Heat rice according to package directions; stir in onions, and season with salt and pepper to taste.
- Meanwhile, melt butter in a large nonstick skillet over medium heat. Cut chicken into 1-inch pieces; season lightly with salt and pepper. Cook chicken in butter until browned and done; stir in wing sauce.
- Divide lettuce among 6 shallow bowls; top with rice and chicken.
- Heat corn mixture according to package directions; spoon over chicken, and sprinkle with tomatoes. Drizzle with desired amount of dressing.
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