Buffalo Chicken Rice Recipe Serves: 4
Prep Time 15 minutes
Cook Time 40 minutes

Nutritional Information

Portion 1 serving
Amount Per Serving
Calories 600
Calories from Fat 280
Total Fat 32 g
Saturated Fat 14 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 1780 mg
Total Carbs 42 g
Dietary Fiber 1 g
Sugars 3 g
Protein 35 g
Vitamin A 25 %
Vitamin C 2 %
Calcium 30 %
Iron 15 %

Buffalo Chicken Rice


  • 4 Tbsp. Country Crock® Spread
  • 2 cups shredded cooked chicken
  • 1/4 cup cayenne pepper sauce, divided
  • 1 cup regular rice [or converted rice]
  • 2 cups water
  • 1 1/2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped celery
  • 1/4 cup crumbled blue cheese


  1. Preheat oven to 375°. Spray 8-inch baking dish with nonstick cooking spray; set aside.
  2. Melt 2 tablespoons Country Crock® Spread in 12-inch nonstick skillet over medium heat and heat chicken with 1 tablespoon cayenne pepper sauce, stirring occasionally, 2 minutes. Remove chicken mixture and set aside.
  3. Melt remaining 2 tablespoons Spread in same skillet and cook rice, stirring occasionally, 2 minutes or until golden. Stir in water and Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
  4. Remove rice from heat, then stir in chicken mixture, remaining 3 tablespoon cayenne pepper sauce, Hellmann's® or Best Foods® Light Mayonnaise and sour cream. Spread 1/2 of the mixture in prepared dish. Sprinkle with 1/2 cup cheddar cheese, then top with remaining chicken mixture and cheddar cheese.
  5. Bake 10 minutes or until cheese is melted. Top with celery and blue cheese.

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