We’re serving up classic Buffalo chicken flavors in a hearty and wholesome rice bowl. Tender shredded chicken is roasted alongside a medley of charred corn, black beans, red bell peppers, and fluffy white rice. The chicken is broiled with Buffalo sauce to finish, infusing every bite with flavor.
Meal Card: Buffalo Shredded Chicken Bowl with Fire Roasted Corn and Beans
Ingredients
- 2-4 cups buffalo sauce
- 1-2 packages shredded chicken
- 1-2 packages Southwest vegetable blend
- 1-2 packages white rice
Directions
1) Place Buffalo sauce in a bowl of hot water for 2-3 minutes to thaw.
2) Open shredded chicken and place in a Suvie pan. Place pan in the top zone of Suvie.
3) Before opening, gently tap Southwest vegetable blend and white rice packages against the counter to break apart. Open and pour into a Suvie pan. Season with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp ground black pepper (for 4 servings, season with 2 tbsp olive oil, 1 tsp salt, and ½ tsp ground black pepper). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 27 minutes (for 4 servings, Roast for 37 minutes)
5) After cooking, remove chicken from Suvie, leaving rice and vegetables in Suvie to keep warm. Use two forks to shred the chicken and stir in 1 cup of thawed Buffalo sauce (for 4 servings, stir in 2 cups).
6) Return pan to Suvie. Confirm 10 minute broil time for the chicken, and cook.
7) After the broil, remove both pans from Suvie. Fluff rice and vegetables and season to taste with salt and pepper. Divide between plates with shredded chicken and garnish with remaining Buffalo sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 440, Total Fat 9g, Total Carbohydrates 61g, Total Sodium 1640mg, Total Protein 31g.