BBQ Chicken Crispy Rice Cups with Ranch Slaw

These crispy rice cups bring all the flavors of a backyard BBQ into one fun, handheld bite. BBQ is a great way of showing up, whether it's piled onto buns, served alongside baked beans, or enjoyed straight off the platter while everyone catches up. Filled with saucy BBQ chicken and creamy ranch slaw, these little cups are guaranteed to disappear fast!

This recipe stars U.S.-grown short-grain rice and comes to us from our friend @healthdownsouth in partnership with USA Rice.

  • Servings
    12
  • Prep Time
    15 mins
  • Cook Time
    35 mins
  • Total Time
    50 mins

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 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp ranch seasoning
  • 1 tbsp white vinegar
  • Salt to taste
  • Black pepper to taste

Optional

  • Garnishes such as dill pickles pickled jalapeños, extra BBQ sauce, chopped green onions

Directions

  • 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.