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    rancherochickenrice-2-(2)

    Low Calorie

    Ranchero Chicken & Rice Recipe

    Product:

    recipes:
    • Quick/Easy Meals (UNDER 30M)
    • Stovetop
    • Healthy Options
    • Chicken/Turkey
    • Chicken
    • Brown
    • 15 - 30 MIN
    rancherochickenrice-2-(2)
    • Servings
      6
    • Prep
      15 – 30 min
    • Spicy

      Spicy

    About this dish

    Ready in 25 minutes, a Southwest-seasoned dish the whole family will enjoy.

    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)

    Instructions

    1. Season chicken with salt and black pepper, if desired.
    2. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.
    3. 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.
    4. Serve topped with sour cream, cilantro, and avocado, if desired.

    VARIATION: To make Ranchero Chicken Burritos, prepare recipe as directed above, and use as burrito filling.

    Nutrition

    Amount per serving (6 total)

    Calories: 380
    Total Fat : 6g 9%
    Saturated Fat : 2g 10%
    Trans Fat : 0
    Sodium: 590mg 25%
    Carbohydrates: 52g 17%
    Dietary Fiber: 4g 16%
    Sugars: 7g
    Protein: 25g
     
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