One-Skillet Savory Ranch Chicken
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
1 can (15.5 ounces) black beans, drained and rinsed
1 jar (16 ounces) chunky salsa
2 cups instant rice
2 cups water or chicken stock
kosher salt and freshly ground black pepper, to taste
In a medium bowl, toss the chicken and seasoning mix together until well-coated.
Warm the oil in a large skillet over medium-high heat; when hot, add the chicken and cook until browned and cooked through (165°F).
Stir in the beans, salsa, rice, and water to the chicken; season with salt and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 10 minutes, or until all of the liquid has been absorbed by the rice.
Let stand 5 minutes, then fluff and serve hot. (For a bit of freshness and added spice, garnish with fresh cilantro and diced jalapeño.)
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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