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Chicken Ranch Ranchero Over Rice

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Chicken Ranch Ranchero Over Rice

Tricia
The Cook
4 Servings
12 Ingredients
11 Comments

We love Mexican dishes and I have been trying to find a recipe combination for Ranchero Sauce to compliment dishes. I think I might have found a winner!

Read More
4 Servings
12 Ingredients
11 Comments

Ingredients

  • 2 tablespoons Vegetable Oil
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon seed and dice Serrano Pepper
  • ¼ cups dice Onion
  • 30 ounces Diced Tomatoes, Canned
  • 1 tablespoon Oregano, Dried
  • ½ teaspoons Chili Powder
  • ¼ teaspoons Salt
  • 3 cups cook White Rice, Long-Grain
  • 1 pound Chicken, Boneless Breasts
  • 1 cup Ranch Dressing
  • 1 ½ cups Colby Jack Cheese, Shredded

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, heat the oil and saute the garlic, serrano pepper and onions for 2-3 minutes.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
18 ounces
Amount Per Serving
Calories
917
Total Fat
46g
Saturated Fat
15g
Trans Fat
0g
Cholesterol
140mg
Sodium
1511mg
Total Carbohydrates
79g
Fiber
5g
Sugar
8g
Protein
42g
WW Freestyle
25

Categories

shellfish-free, fish-free, winter, traditional, summer, spring, nut-free, gluten-free, fall, egg-free, all-in-one-meal

Categories

shellfish-free, fish-free, winter, traditional, summer, spring, nut-free, gluten-free, fall, egg-free, all-in-one-meal

11 Comments

Join the discussion

    1. That is correct Jenna – it might not need as much as double the time but probably close. It should reach an internal temperature of 165 degrees.

      Reply

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

    Reply