In a medium pot, heat olive oil over medium-low heat. Once hot, add the diced onion. Cook for about 5 minutes, or until the onions are slightly caramelized and translucent. This step adds a sweet and savory base to the dish.
Next, add the rinsed and drained black beans, along with paprika, cumin, and kosher salt. Stir to combine and let everything heat through for about 3 to 4 minutes. This allows the spices to meld with the beans.
While that cooks, heat a large skillet over high heat. Once hot, spray it with oil and add the diced chicken. Cook the chicken for about 5 minutes, flipping occasionally to ensure even browning. You want the chicken to be golden and cooked through.
Once the chicken is done, transfer it to a medium bowl and toss with the buffalo sauce. Ensure every piece is well-coated for a delicious kick!
Next, take four bowls and pour 3/4 cup of cooked brown rice into each. This will act as the base for your Buffalo Chicken Rice Bowls.
Top each bowl with 1/4 cup of the black bean mixture and a generous amount of cheddar cheese. The heat from the rice will begin to melt the cheese, creating a delightful texture.
Now, divide the sauced chicken evenly over each bowl. Make sure to add a good amount for that satisfying bite!
If you’re enjoying the bowls right away, I recommend melting the cheese further by microwaving each bowl for about 30 seconds. This step is optional but definitely enhances the experience.
Finally, top each bowl with a sprinkle of fresh scallions for a fresh crunch and a pop of color.
These bowls can be refrigerated for up to 4 days. When ready to enjoy again, simply microwave for about 3 minutes or until heated through.
