Ingredients

• 1 cup Riceland Jasmine Rice, uncooked
• 1 teaspoon dried dill
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ¼ teaspoon salt
• 1-pound cooked chicken, shredded or diced
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup water
• ⅓ cup buffalo wing sauce (adjust to taste)
• ½ cup plain Greek yogurt (or plain yogurt)
• 3 green onions, thinly sliced
• Tortilla chips, pita chips, toasted flatbread, celery sticks, and carrot sticks for serving

Instructions

1. Preheat oven to 350°F.
2. Lightly grease an 8x8-inch baking dish or 2-quart casserole dish.
3. In the baking dish, combine the uncooked rice, dill, garlic, onion, and salt.
4. Stir in the cooked chicken and ¾ cup of the shredded cheddar.
5. In a separate bowl, whisk together the water, buffalo sauce, and yogurt until smooth.
6. Pour the buffalo mixture over the rice mixture and stir gently to distribute evenly.
7. Cover tightly with aluminum foil and bake for 50–60 minutes, or until the rice is tender, and the liquid has been absorbed. (Cooking time may vary slightly depending on the rice.)
8. Remove the foil, sprinkle the remaining ¼ cup cheddar cheese over the top, and return to the oven for 5–10 minutes, until the cheese is melted.
9. Garnish with sliced green onions.
10. Serve warm with tortilla chips, toasted flatbread, celery sticks, and carrot sticks.

Tips

• For extra creaminess: Stir in 4 ounces of softened cream cheese before baking.
• For more heat: Increase the buffalo sauce to ½ cup.
• For a crispier top: Broil for 1–2 minutes after adding the final layer of cheese.
• Leftovers: Reheat with a splash of chicken broth or milk to loosen the dip if it thickens in the refrigerator.