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Chicken Ranch Ranchero Over Rice

There isn’t anything quite like Ranchero Sauce to me. I love its tangy kick but the fact that it nicks your shins, it doesn’t take you down to your knees. And the tomato flavor just seems to make Mexican dishes POP for me!

Back in the day I use to work at a Mexican restaurant that made some great Ranchero Sauce. I would eat it on just about everything. My favorite was to pour it over vegetable fajitas. Mmm. Now I am getting hungry. I might have to work on recreating that recipe sometimes soon. . .I digress.

Back to the Ranchero Sauce. Given my penchant for it I thought I would try to find a recipe that came close to replicating it and I think I might have found a winner. I have been dreaming up this chicken, Ranchero, Ranch combination for some time and was pleasantly surprised at how it all came together. Not only did it taste great but the flavors had enough kick to be flavorful but not enough kick to keep my kids from eating their dinner. Give it a whirl with your family and see what you think!

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 3 cups rice, cooked
  • 2 Tablespoons vegetable oil
  • 0.25 cups onion, chopped
  • 1 medium serrano pepper, seeded & diced
  • 2 cloves garlic, minced
  • 30 ounces tomatoes, diced (or be really authentic and use fresh tomatoes!)
  • 1 Tablespoons oregano
  • 0.5 teaspoons chili powder
  • 0.25 teaspoons salt
  • 1.5 pounds chicken breasts
  • 1 cups Ranch dressing
  • 1.5 cups Colby Jack cheese
  • 1  deep dish 8×8 pan

Directions:

In a saucepan, heat the oil and saute the garlic, serrano pepper and onions for 2-3 minutes. Reduce the heat and add the tomatoes. Cook the tomatoes for 5-6 minutes. Add in the seasonings and simmer for about 5 more minutes. Set aside. Place the cooked rice in the bottom of the baking pan. Place the chicken breasts on top of the rice in a single layer. Add the Ranch dressing on top of the chicken. Pour the Ranchero Sauce (cooked tomato mixture) over the whole dish.  Sprinkle cheese on top. Bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve.

Freezing Directions:

Follow directions above, but instead of baking, cover and freeze. To serve: Thaw. Uncover and bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve. (Double cooking time if chicken is still or partially frozen.)

Servings: 4

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13 Responses to “Chicken Ranch Ranchero Over Rice”

  1. Cheryl Newton says:

    Hi, Tricia,
    How much garlic for this recipe? I don’t see it in the ingredients.
    Thanks,
    Cheryl

  2. Yum! This sounds great! I usually double the garlic anyways. :-)

  3. Jenna says:

    Double cooking time if chicken is still or part. frozen…like doesn’t thaw all the way before cooking?

  4. Hope says:

    Is there a substitute for serrano pepper? I doubt I can find those where I’m at.

  5. Dawn says:

    What kind of dish should I find that I can freeze and cook in, I have never frozen anything like this before :)

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