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
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
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?
- 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.
- 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.
- 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
11 Comments
Join the discussionHi, Tricia,
How much garlic for this recipe? I don’t see it in the ingredients.
Thanks,
Cheryl
Thanks for noticing that. I went ahead and added it. 🙂
Yum! This sounds great! I usually double the garlic anyways. 🙂
That recipe sounds good!
Double cooking time if chicken is still or part. frozen…like doesn’t thaw all the way before cooking?
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.
Is there a substitute for serrano pepper? I doubt I can find those where I’m at.
The most likely candidate would be a jalapeno pepper with the seeds removed, of course!
delish!
What kind of dish should I find that I can freeze and cook in, I have never frozen anything like this before 🙂
You can freeze in an 8×8 foil pan or a 9×9 glass or metal dish too.