Best 4 Ranch Chicken N Rice Recipes
Craving a delightful and hearty meal that combines succulent chicken, fluffy rice, and the irresistible flavors of ranch dressing? "Ranch Chicken n Rice" is the perfect recipe to satisfy your taste buds and bring comfort to your dinner table. Prepare to embark on a culinary journey where tender chicken is infused with a creamy, tangy ranch sauce, nestled amidst fluffy rice that soaks up all the deliciousness. This dish not only pleases the palate but also offers a delightful aroma that fills your kitchen with warmth and anticipation. With just a few simple steps and readily available ingredients, you can create a meal that promises to become a family favorite.
Here are our top 4 tried and tested recipes!
RANCH CHICKEN 'N' RICE
When I clipped this recipe from a neighborhood shopper a few years ago. I couldn't wait to try it. Just as I expected, it quickly became a family favorite.-Erlene Crusoe, Litchfield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. , Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.
Nutrition Facts :
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
RANCH CHICKEN AND BROCCOLI ON RICE
Simple meal that tastes great, and is quick since it utilizes the microwave. I figured if ranch dressing tastes great on cold chicken and broccoli, it would taste good warm too, and it does :-)
Provided by Random Rachel
Categories Microwave
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Start the rice, cooking it as you normally would. (I do mine on the stove.).
- Meanwhile, layer chicken in the bottom of a covered casserole or pie pan. Cover the chicken with water, and microwave for 15 minutes. Pull the chicken out and let it sit for 2-3 minutes before draining and cutting into bite sized pieces.
- Meanwhile, put the broccoli mix into a covered bowl/ dish with 2 tbsp water, and microwave for 8 minutes. (the veggies will still have a little crunch, if you want them smushy cook 2-3 minutes more.).
- Mix the chicken and drained veggies together, and serve over rice. Top with a generous amount of ranch salad dressing, to taste.
Nutrition Facts : Calories 388.1, Fat 1.8, SaturatedFat 0.5, Cholesterol 65.8, Sodium 78.1, Carbohydrate 58, Fiber 1, Protein 31
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling to find things while you're cooking.
- Season your chicken well: Don't be afraid to use plenty of salt and pepper to season your chicken. This will help it develop a delicious flavor.
- Cook your chicken over medium heat: This will help it cook evenly without burning.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken will steam instead of brown. Make sure there's enough space between each piece of chicken so that it can cook evenly.
- Use a flavorful rice: A good quality, flavorful rice will make a big difference in the overall flavor of the dish. Look for a rice that is long-grain and has a nutty flavor, such as basmati or jasmine rice.
- Cook the rice according to the package directions: Make sure you cook the rice according to the package directions so that it comes out perfectly cooked.
- Add vegetables: Vegetables are a great way to add flavor, color, and nutrition to your dish. Try adding some chopped carrots, celery, onion, or broccoli to your rice.
- Use a flavorful sauce: A flavorful sauce will help to bring all the flavors of the dish together. Try using a creamy sauce, a tomato-based sauce, or a stir-fry sauce.
- Serve immediately: This dish is best served immediately after it is cooked. The chicken will be juicy and tender, and the rice will be fluffy and flavorful.
Conclusion:
This ranch chicken and rice dish is a quick and easy weeknight meal that is sure to please everyone at the table. The chicken is juicy and tender, the rice is fluffy and flavorful, and the sauce is creamy and delicious. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give this ranch chicken and rice dish a try.
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