Southern BBQ Chicken Rice Cups
These BBQ chicken crispy rice cups bring all the flavors of a backyard cookout into one fun, handheld bite. Baked short-grain rice cups are filled with saucy BBQ chicken and topped with a quick ranch slaw for an easy summer appetizer or family-friendly dinner.
Ingredients
For the Crispy Rice Cups:
- 3 cups cooked short-grain rice
- nonstick cooking spray
For the BBQ Chicken:
- 1 cup cooked chicken breast shredded or chopped
- ½ cup BBQ sauce homemade or store-bought
For the Quick Ranch Slaw:
- 2 cups tri-color slaw mix
- 2 tablespoons mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon ranch seasoning
- 1 tablespoon white vinegar
- salt to taste
- black pepper to taste
- Optional garnishes such as dill pickles pickled jalapeños, extra BBQ sauce, chopped green onions
Instructions
- Preheat the oven to 400°F and generously spray a standard 12-cup muffin tin with nonstick cooking spray.
- Divide the rice evenly between the muffin cups, then use a greased measuring cup or spoon to firmly press the rice into the bottom and up the sides of each cup.
- Bake for 20 to 25 minutes, or until the edges are golden and crisp.
- While the rice cups bake, make the ranch slaw by stirring together the mayonnaise, Greek yogurt, ranch seasoning, and white vinegar until smooth.
- Fold the tri-color slaw mix into the ranch mixture until evenly coated. Taste the dressing and adjust as needed with salt and pepper. Set it aside so it can soften slightly.
- Stir together the warmed cooked chicken breast and BBQ sauce in a small bowl.
- Remove each rice cup from the pan then spoon the BBQ chicken into the baked rice cups
- Top each cup with ranch slaw and finish with pickled jalapeños right before serving.
Notes
- Short-grain rice works best because its sticky texture helps the cups hold their shape. Leftover rice works perfectly for this recipe!
- Feel free to swap in pulled pork or use your favorite coleslaw recipe to make these crispy rice cups your own.
- If the chicken has cooled, warm it over medium heat before tossing it with the BBQ sauce so it heats through evenly without drying out.
- Store the rice cups, BBQ chicken, and slaw separately in airtight containers for up to 3 days for the best leftover texture.
- Nutrition information is an estimate only and may vary depending on the specific ingredients and BBQ sauce used.
Nutrition
Calories: 130kcalCarbohydrates: 20gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 11mgSodium: 244mgPotassium: 128mgFiber: 1gSugar: 4gVitamin A: 42IUVitamin C: 4mgCalcium: 19mgIron: 1mg
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