Ranchero Chicken & Rice Recipe

Name: Ranchero Chicken & Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
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)

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