Chicken Ranch Ranchero Over Rice - Ready to Eat Dinner
4
Servings
12
Ingredients
2
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!
4
Servings
12
Ingredients
2
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
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
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?
- 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
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
- 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.
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
2 Comments
Join the discussionI’m a bit confused with this recipe. For the Freeze for Later recipe, when do you cook the chicken? The instructions left that part out. This recipe is supposed to be a ready to eat meal. I’m ready to make this recipe.
Hi Ronica! The chicken is cooked just after adding the cheese. There really isn’t much of a difference in this version of the recipe – it is cooked entirely on the freeze for later directions and then reheated on serving day. Thanks for your question and helping us to correct this!