Sunday, November 6, 2011

Chicken Ranch Ranchero Over Rice

Here is another recipe I marked on Pinterest.  Not a very healthy one (again), so it won't be in the regular rotation, but it was easy to make.  I only had 1 pound of chicken, so I cut the recipe to 2/3... I have no idea how you would fit the whole recipe in an 8x8 because mine filled it up, so keep that in mind.  Matt liked this more than I did... definitely needed more seasoning and spice.

Chicken Ranch Ranchero Over Rice
Serves: 4 (I say this serves closer to 6)

Calories: Approx 550 per serving (1/6 of recipe)

  • 3 cups rice, cooked
  • 2 Tablespoons vegetable oil
  • 0.25 cups onion, chopped
  • 1 medium serrano pepper, seeded and diced
  • 2 cloves garlic, minced
  • 30 ounces tomatoes, diced (or be really authentic and use fresh tomatoes!)
  • 1 Tablespoons oregano
  • 0.5 teaspoons chili powder
  • 0.25 teaspoons salt
  • 1.5 pounds chicken breasts
  • 1 cups Ranch dressing
  • 1.5 cups Colby Jack cheese
  • 1  deep dish 8×8 pan

In a saucepan, heat the oil and saute the garlic, serrano pepper and onions for 2-3 minutes. Reduce the heat and add the tomatoes. Cook the tomatoes for 5-6 minutes. Add in the seasonings and simmer for about 5 more minutes. Set aside. Place the cooked rice in the bottom of the baking pan. Place the chicken breasts on top of the rice in a single layer. Add the Ranch dressing on top of the chicken. Pour the Ranchero Sauce (cooked tomato mixture) over the whole dish.  Sprinkle cheese on top. Bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve.

Freezing Directions:
Follow directions above, but instead of baking, cover and freeze. To serve: Thaw. Uncover and bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve. (Double cooking time if chicken is still or partially frozen.)

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