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Ranchero Chicken & Rice Recipe

Ranchero Chicken & Rice
Source: uncle bens

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Ingredients

  • 1 pound boneless, skinless chicken breasts, cut in bite-size pieces
  • Salt and pepper, optional
  • 1 tablespoon extra-virgin olive oil
  • 1 (14.5-ounce) can Del Monte® Petite Diced Tomatoes with Chipotle Chilies, not drained
  • 1 (15.25-ounce) can Del Monte® Whole Kernel Corn, drained
  • 2 cups College Inn® Fat Free & Lower Sodium Chicken Broth (may substitute vegetable broth)
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons cumin
  • 1-1/2 cups uncooked UNCLE BEN’S® Instant Brown Rice
  • 3/4 cup light sour cream
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced (optional)
PREP TIME
10m
COOK TIME
5m
TOTAL TIME
15m
YIELD
6 servings

Instructions

  • Season chicken with salt and black pepper, if desired.
  • Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.
  • Stir in tomatoes, corn, broth, chili powder and cumin. Bring to a boil over medium-high heat. Stir in rice. Return to a boil, reduce heat, cover and simmer 7 minutes. Remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
  • Serve topped with sour cream, cilantro, and avocado, if desired.

Dinner

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A recipe from uncle bens

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