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Ingredients
1 1/2 pound boneless chicken breast, cut into bite-size pieces
2 tablespoons butter
1 cup chopped onions
1 cup chopped celery
1 1/2 cups long-grain rice
1/2 cup Frank's RedHot Sauce
2 1/2 cups water or chicken broth
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
1/4 cup chopped green onions
Instructions
Cut the chicken into 1-inch bite-size pieces. Chop all the vegetables.
Place the butter in a large skillet or sauté pan, with a lid. Set over medium heat. Add the chopped onions and celery. Sauté for 3-5 minutes to soften.
Add the chicken pieces, rice, hot sauce, broth, and 1/4 teaspoon salt. Stir, then cover the skillet. Bring to a boil. Lower the heat and simmer for 15 minutes, or until the broth has absorbed and there are air vent holes in the top of the rice.
Fluff the rice with a fork. Stir in the cheddar, blue cheese, and green onions. Taste, then salt and pepper as needed.
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