Cheesy Buffalo Chicken and Rice (gluten-free)

Close your eyes. Now imagine if you turned Buffalo chicken wings into a creamy, cheesy, ranchy, fiery, chicken dinner. Open your eyes - that miracle is here. This dish... words can't. The moist chicken has ALL the flavors of chicken wings (hot sauce, ranch), and the velvety sauce boasts both gooey and sharp cheeses. It's astonishing. Gluten-free and healthy too!

How awesome is that? Creamy, cheesy AND healthy chicken wings? Somebody pinch me. And since you can control the heat by adding more or less hot sauce, this dish is super family-friendly too.

About the rice: Most of the time, I cook my rice according to the package directions (by adding 1 tablespoon butter), but I also add about 1/4 teaspoon each onion powder and garlic powder, salt, and black pepper. Seasoned rice adds another layer of flavor to every meal. That said, feel free to use plain rice or the convenient 90-second rice pouches sold in the rice aisle.

About the chicken: This recipe calls for cooked chicken, so you have a few options here. You can use leftover baked or roasted chicken breasts from a previous meal. Or you can shred some store-bought rotisserie chicken. Or, if you're starting with raw chicken, you can poach boneless or bone-in breasts in boiling water for about 8 to 10 minutes, until they're cooked through (bone-in breasts will take slightly longer). I used poached chicken in my batch.

Cheesy Buffalo Chicken and Rice (gluten-free)

1 cup rice, cooked according to the package directions (see note above)
1 tablespoon olive oil
1/2 cup minced onion
2 cloves garlic, minced
2 cups milk, divided
2 tablespoons powdered ranch dressing or ranch dip mix
2-3 tablespoons hot sauce, such as Frank's, plus more for serving
1 tablespoon cornstarch
1 cup shredded Mexican cheese blend, or equal parts cheddar and Monterey Jack
2 1/2 cups shredded cooked chicken (see note above)
Chopped green onions for serving, optional

Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until soft. Add 1 3/4 cups of the milk, ranch dressing and hot sauce and bring to simmer, whisking frequently. Simmer for 2 minutes. Whisk the cornstarch into the remaining 1/4 cup of milk and add the mixture to the skillet. Simmer for 1 to 2 minutes, until the sauce thickens. Reduce the heat to low, add the cheese and cook until the cheese melts, stirring frequently. Fold in the chicken and cook for 1 to 2 minutes to heat through.
Serve the chicken mixture over the rice and top with green onions (if using).
Serves 4