Saucy Buffalo Chicken and Rice

My second son, The Thinker, loves hot sauces.  And salt.  He salts ham.  He puts hot sauce on macaroni and cheese.  Often, the cook gets her nose out of joint because he wants to put hot sauce on things that just don't deserve such harsh treatment.  However, I am nothing if not accommodating.    Hence this dish was created just for him.
Let it be known here and now that I am a complete wimp when it comes to spicy foods.  When we visit restaurants that have a hot scale of chiles on the menu, I opt for one...or half of one.  My family members just shakes their heads and order three chile items.  Making a Buffalo chicken anything was really reaching for me.

In fact, you may want to kick it up three or four notches according to your own tastes.  No one complained that this dish was too weak, but then, no one was running to the fridge for a glass of milk.  I think it was just right.

Saucy Buffalo Chicken and Rice:
1 pound boneless, skinless chicken breast, cubed
1 onion, chopped
2 ribs celery, chopped
2 Tbsp olive oil
1 8 ounce brick cream cheese
1 3-4 ounce container crumbled blue cheese
1/3 cup hot sauce (like Frank's Red Hot Sauce)
salt and pepper to taste 
cooked rice
In a deep skillet, heat oil.  Cook chicken along with onion and celery  until thoroughly cooked.  Add cream cheese and blue cheese, cooking and stirring until melted and creamy.  Add hot sauce and blend well.  Season to taste.  Serve over hot, cooked rice.

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