SKILLET SPICY RANCH CHIKEN

Photo by Bob N.
Adapted from tiphero.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tiphero.com

Ingredients

  • 2

    teaspoons extra-virgin olive oil

  • – 1 pound boneless skinless chicken breasts, cut into bite-sized pieces

  • – 1/4 yellow or red onion, chopped

  • – 1 packet Spicy Ranch Mix

  • – 1 red bell pepper, cored and chopped

  • – 1 green bell pepper, cored and chopped

  • – 1 can black beans, drained and rinsed

  • – 1 can fire-roasted diced tomatoes

  • – 1 1/2 cups instant brown rice

  • – 3/4 cup low-sodium chicken stock

  • – 1 cup freshly grated cheddar cheese

  • – Cilantro, for serving

Directions

Heat the olive oil in a large (12-inch or larger) skillet. Add the onion and sauté until translucent. Add the bell peppers and cook until softened. Add the chicken and cook for 3 to 5 minutes. Add the Spicy Ranch Mix, black beans, fire-roasted diced tomatoes, instant brown rice and chicken stock, and mix thoroughly. Bring the mixture to a boil, then reduce the heat and cover. Allow to simmer and cook for 15 to 20 minutes, until the chicken is cooked-through and the rice is tender. Add the cheddar to the top and shut off the heat. Cover and let sit for another minute to allow the cheese to melt. Serve with cilantro and, if you want, more cheese.

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