One-Skillet Savory Ranch Chicken

17 Reviews
  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 4–6

Ingredients

  • 1 ounce Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • 1 yellow onion
  • 1 green bell pepper, cored, seeded and chopped
  • 15.5 ounce can black beans, rinsed
  • 28 ounce can fire roasted diced tomatoes
  • 1½ cups instant rice
  • 1½ cups chicken stock
  • 1 small jalapeño
  • freshly chopped cilantro

Directions

  1. 1. In a bowl, toss the chicken with half of the seasoning mix until well coated.
  2. 2. In a large skillet, heat the oil over medium high heat.
  3. 3. Add the chicken to the skillet and cook on all sides for 2 to 3 minutes or just until browned and cooked through (165°F).
  4. 4. Add the onion, bell pepper and cook stirring for another 2 minutes.
  5. 5. Add the beans, tomatoes and rice.
  6. 6. In a small bowl, stir the remaining seasoning mix into the stock until well blended. Pour the stock into the skillet and bring to a simmer.
  7. 7. Reduce the heat and cook for 5 minutes or until all of the stock has been absorbed.
  8. 8. Sprinkle the jalapeño on top and garnish with cilantro.
  9. 9. Refrigerate or discard leftovers within two hours of preparation.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Reviews

(17)
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One-Skillet Savory Ranch Chicken is rated 3.9 out of 5 by 17.
Rated 3 out of 5 by from Great with own flare Loved it but as always I added my own flare cook cilntro in with dish add touch of lime juice to chicken, as I felt it tasted slightly bland add onion, garlic powder and dash of cayenne pepper (no jalepeno). Also added sweet corn frozen brand. Like colors so use red yellow and green peppers rice was made on the side
Date published: 2017-01-29
Rated 5 out of 5 by from Amazing This is our new favorite dinner and even better thd next day.
Date published: 2016-12-22
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