Ranchero Chicken & Rice
One-pan chicken and rice with tomatoes and corn is ready in 30 minutes using instant brown rice. It makes a great burrito filling too!
Serves
6
Prep time 10 min.
Cook time 15 min.
Ingredients
3 boneless, skinless chicken breast halves, about 1 1/4 lb., cut into
bite-size pieces
2 Tbsps. olive oil, divided
1 can (14.5oz.) Del Monte® Petite Cut Diced Tomatoes with Chipotle Chilies,
not drained
1 can (15.25oz.) Del Monte® Whole Kernel Corn, drained
2 cups College Inn® Fat Free & Lower Sodium Chicken Broth
1 Tbsp. chili powder
1½ tsps. cumin
1½ cups uncooked instant brown rice
¾ cup Light sour cream
¼ cup chopped fresh cilantro
Optional Ingredients:
- Salt and black pepper
- avocado, sliced
Shop This Recipe
Directions
Season chicken with salt and pepper, if desired.
Heat oil in a large non-stick 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.
VARIATION: To make Rancho Chicken Burritos, prepare recipe as directed, except serve wrapped in large flour tortillas.