Easy Buffalo Chicken Rice Bowls

I threw this meal together last night and it was a keeper. I realize the picture I took is not the most fabulous thing you will see all day, so please forgive me on that one! We love buffalo chicken here at our house. Even when I am really, really, really pregnant with horrible indigestion, I still love some buffalo chicken! We have made several variations of rice bowls before and I can't complain about any of them. This one is a new favorite. {And fun for Cinco de Mayo in a few days!} 

BUFFALO CHICKEN RICE BOWLS

-Ground Chicken

-Franks Buffalo Wing Sauce

-Homemade Ranch Seasoning {adds so much flavor!}

-Jasmine Rice {we use minute kind you boil on the stove}
-Black Beans

-Shredded Lettuce

-Chopped Cherry Tomatoes

- Diced Avocado

-Shredded Cheese

-Sour Cream

-Tablespoon of butter

Melt one tablespoon of butter in a skillet and add your ground chicken. Cook until browned and no longer pink, and drain off any fat. {Be cooking your rice at this point, depending on the cooking time! Also, this is a good time to set out your veggies and toppings}. Add 1/4 cup of Franks Buffalo Wing sauce and 1 tablespoon of ranch seasoning to your ground chicken in the skillet. {*I had all the ingredients for the homemade ranch seasoning so that worked out perfectly}. Mix together and heat over low until it heated through. Remove from heat and set aside.

Set out your bowls and topping buffet style and let each person assemble their own! Your rice is your base, then the chicken and add from there. Enjoy!