Buffalo Chicken Bowl

2 packs Hargis House Chunk White Chicken Twin Pack

¼ cup Kurtz Wing Sauce

2 cups Rice on the Side Long Grain White Rice

½ cup Coburn Farms Mild Cheddar Shredded Cheese

1 cup Pickwell Farms Sweet Whole Kernel Corn

1 Red Onion, thinly sliced

2 tbsp Coburn Farms Butter

1 tsp Medeiros Vegetable or Canola Oil

Marcum Salt

Marcum Ground Black Pepper

Wash rice.

In medium sauce pot, bring 4 cups water to a boil.

Once boiling, add rice, salt, pepper and 2 tbsp butter to pot.

Bring to boil again then reduce to simmer, cover, and let cook 15-20 minutes.

Warm medium size saucepan on stove on medium heat. Pour oil in pan.

Drain chicken and corn. Sauté both in pan for 5 minutes.

Move chicken and corn to a medium bowl and let cool. Add wing sauce.

Chop onions.

Add rice to bowl, then top with chicken mixture and onions. Serve.