Bring water to a boil; add 1/4 Tbs butter and dash of salt for taste

Take chicken tenders and cut into cube pieces; season as desired

Whisk egg whites, ranch dressing and cheese together and put aside

Put rice in boiling water, turn heat down low cover and let cook (stir occasionally)

Cook chicken tenders until no longer pink in a skillet and let cool off

Once rice is done add rest of butter and basil

Get a big bowl add rice, chicken and egg white mixture and mix together

Grease a muffin pan and fill with mixture; top with basil

Bake for 20mins at 350°F and serve