Monday, May 16, 2016

One Skillet Spicy Ranch Chicken

Ingredients for 4-6 servings

¼ yellow or red onion, chopped
1 can black beans, drained & rinsed
1 can fire roasted diced tomatoes
1 cup freshly grated cheddar cheese, for serving
1 cup low sodium chicken stock
1 green bell pepper, cored and chopped
1 packet Hidden Valley Spicy Ranch Mix (NOT ranch dip mix)
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, cored and chopped
1 ½ cups instant brown rice
2 teaspoons extra virgin olive oil
Cilantro, for serving


Heat olive oil in large nonstick skillet on medium-high heat. Add chicken, onions, and ranch mix. Sauté, stirring often, for 2 minutes.

Stir in red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. Bring to boil, then cover. Simmer on low heat 5 minutes, or until chicken is done and rice is nearly tender. Let stand, covered, for 5 minutes, until liquid is absorbed. Serve topped with cheese and cilantro.

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