Buffalo Ranch Chicken Rice Pan

Ingredients

• 455 g chicken breast, cut into bite-sized pieces
• 15 ml olive oil
• salt
• black pepper
• 190 g rice
• 480 ml chicken broth
• 170 g corn
• 2 green onions, sliced
• 80 ml buffalo sauce plus 30 ml ranch dressing and 60 g shredded mozzarella

Method

1. Step 1

   Cut the chicken breast into bite-sized pieces and season it with salt and black pepper.

2. Step 2

   Heat the olive oil in a large deep skillet over medium heat, add the protein, and cook it for 4 to 5 minutes until browned.

3. Step 3

   Stir in the rice and cook it for 30 seconds so it is coated in the pan juices.

4. Step 4

   Pour in the chicken broth, bring the skillet to a boil, and cover it.

5. Step 5

   Cook the skillet over low heat for 12 minutes.

6. Step 6

   Add 170 g corn and 2 green onions, sliced, cover the skillet again, and cook it for 4 to 5 minutes until the rice is tender.

7. Step 7

   Stir in 80 ml buffalo sauce plus 30 ml ranch dressing and 60 g shredded mozzarella, fluff the rice with a fork, and spoon the skillet into bowls.