If you’re looking for a cozy one-pot meal that brings the heat and the comfort this Buffalo Chicken and Rice recipe is a must-try! It’s spicy, cheesy, hearty, and perfect for when you want something filling without using a bunch of dishes. I make this when I’m craving something bold but still want to sneak in some veggies. Everything cooks together in one pot, which means less cleanup and more flavor!
Method
Marinate the Chicken
Start by preparing the chicken. In a medium bowl, add the juice of half a lemon, 1 tablespoon of olive oil, 2 teaspoons of sweet paprika, 1½ teaspoons of garlic powder, and a generous pinch of salt and black pepper. Mix the marinade well, then add the uncooked chicken mini fillets. Toss everything together so the chicken is evenly coated. Let the chicken sit in the marinade for at least 10–15 minutes to absorb all those flavors. If you have extra time, you can let it marinate even longer in the fridge for more depth.
Cook the Chicken
Once the chicken is marinated, cook it using your preferred method. You can pan-fry it in a skillet over medium heat, air fry it, or bake it in the oven until fully cooked and no longer pink in the center. When the chicken is done, let it cool slightly so it’s easier to handle. Then, using a fork, shred the chicken into small pieces. Set the shredded chicken aside while you prepare the rice.
Start the Rice Base
Now it’s time to build the flavorful rice base. In a large casserole dish or oven-safe Dutch oven, heat 1½ tablespoons of olive oil over medium heat. Once the oil is hot, add the sliced leek and finely chopped red bell pepper. Sauté for 3 to 4 minutes, stirring occasionally, until the vegetables soften slightly and become fragrant. This step builds the base flavor for the dish.
Build the Flavor
Next, stir in the chopped garlic and grated carrot. Cook for another minute until the garlic is just starting to brown. Add the uncooked rice (make sure it’s been well washed and drained), followed by 400ml of tomato sauce, 70ml of Frank’s Red Hot Buffalo Sauce, and 2 cups of vegetable stock. Sprinkle in the additional 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, and season with more salt and black pepper to taste. Give everything a really good mix to make sure all the ingredients are evenly distributed. You want the rice fully coated in the flavorful liquid and veggies.
Let It Cook
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid. Lower the heat to a low-medium setting and let it cook for about 15 to 20 minutes. During this time, the rice will absorb most of the liquid and become tender. Stir occasionally if needed to make sure nothing sticks to the bottom. You’ll know it’s ready when the rice is cooked through and the mixture is thick but still moist.
Add the Chicken
Once the rice is fully cooked and the liquid is mostly absorbed, add the shredded chicken back into the pot. Fold it gently into the rice mixture so that it’s evenly distributed throughout. Let it sit on low heat for another 2–3 minutes to make sure the chicken is heated through and all the flavors come together.
Cheese Time
Turn off the heat and sprinkle a generous layer of grated cheese over the top of the rice and chicken mixture. Carefully transfer the casserole dish into a preheated oven set to 180°C (fan-assisted). Bake for about 5 to 6 minutes, just until the cheese is melted and bubbly on top. If you like your cheese slightly golden, you can broil it for an extra minute or two but keep an eye on it!
Garnish and Serve
Once the cheese is perfectly melted, remove the dish from the oven using oven mitts. If desired, sprinkle fresh chopped parsley on top for a pop of color and freshness. Scoop into bowls and serve hot. It’s cheesy, spicy, and incredibly comforting all in one pot!
Necessary Tools
- Large casserole dish or Dutch oven (oven-safe)
- Chopping board & sharp knife
- Grater (for the carrot)
- Measuring cups and spoons
- Fork (for shredding the chicken)
- Spatula or wooden spoon
- Oven mitts
One Pot Buffalo Chicken and Rice Recipe (Easy, Cheesy, and Packed with Flavor!)
Cuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
For the Chicken Marinade
600g chicken mini fillets (uncooked)
Juice of ½ lemon
1 tbsp olive oil (or any cooking oil)
2 tsp sweet paprika
1½ tsp garlic powder
Salt and black pepper to taste
For the Rice Mixture
1 large leek (or 2 small), sliced
1 large carrot, grated
1 red bell pepper, finely chopped
4 garlic cloves, chopped
400ml tomato sauce
70ml Frank’s Red Hot Buffalo Sauce
2 cups vegetable stock
1⅓ cup uncooked long-grain easy cook rice (well washed and drained)
2 tsp sweet paprika
1 tsp garlic powder
Salt and black pepper to taste
1½ tbsp olive oil
Grated cheese (for topping)
Fresh chopped parsley (optional, for garnish)
Directions
- Marinate the Chicken
In a bowl, combine lemon juice, olive oil, paprika, garlic powder, salt, and pepper. Add the chicken fillets and coat them well. Let it sit for 10–15 minutes if you have time. - Cook the Chicken
Pan fry, air fry, or bake the chicken until it’s cooked through. Once it cools a bit, shred it using a fork. Set aside. - Start the Rice Base
In your casserole dish, heat the olive oil over medium heat. Add the sliced leek and red bell pepper. Sauté for 3–4 minutes until slightly softened. - Build the Flavor
Add garlic, grated carrot, seasonings, rice, tomato sauce, buffalo sauce, and vegetable stock. Stir everything really well to mix. - Let It Cook
Bring it to a simmer. Cover with a lid and cook on low-medium heat for 15–20 minutes, or until the rice is soft and most of the liquid has been absorbed. - Add the Chicken
Once the rice is done, fold in the shredded chicken. - Cheese Time
Top the whole thing with grated cheese. Place the dish in a preheated oven at 180°C (fan-assisted) for 5–6 minutes until the cheese is bubbly and melted. - Garnish and Serve
Sprinkle fresh parsley on top if you like. Serve hot and enjoy!
Notes
- Garnish and Serve
Sprinkle fresh parsley on top if you like. Serve hot and enjoy! - Don’t skip the simmer step. Cooking the rice too fast can leave it hard or unevenly cooked.
- Use the right pot. A heavy-bottomed, oven-safe casserole dish or Dutch oven works best for even cooking and finishing in the oven.
- Don’t overcook the chicken. It will be cooked a second time in the pot, so try not to dry it out beforehand.
- Adjust heat level. Frank’s is mild-medium heat, but if you’re spice-sensitive, use less or mix it with more tomato sauce.
Serving Suggestions
This dish is hearty enough on its own, but if you want to make it a full spread
- Serve with a simple side salad (cool ranch flavors pair perfectly).
- Add a scoop of Greek yogurt or sour cream to cool down the heat.
- Want crunch? Serve with some tortilla chips or a slice of crusty bread.
Fun Fact
Buffalo sauce isn’t actually from buffalo! It was invented in Buffalo, New York in the 1960s. The combo of hot sauce and butter quickly became a classic and now it’s not just for wings anymore!
Conclusion
This One Pot Buffalo Chicken and Rice recipe is one of those meals that hits all the marks easy, cheesy, spicy, and satisfying. Whether you’re feeding your family or meal-prepping for the week, it’s a flavorful winner with minimal cleanup. I hope you give it a try and love it as much as I do. Don’t forget to save this for your next dinner night it’s one you’ll want to make again and again!
