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+ servings

One-Skillet Southwest Ranch Chicken

Ingredients

  • 1-2 Tbsp olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • ½ red onion, chopped
  • 1 tsp minced garlic
  • ¼ tsp red pepper flakes (optional if you like spicy + more to taste)
  • 1 packet Hidden Valley Spicy Ranch Mix (not ranch dip mix)
  • 1 red bell pepper, cored and chopped
  • 1 green bell pepper, cored and chopped
  • 1 can black beans, drained & rinsed (or 1 ½ cup cooked black beans)
  • 1 can fire-roasted diced tomatoes
  • 1 ½ cups instant brown rice
  • 1 cup chicken stock, low sodium is best
  • 1 cup freshly grated cheddar cheese, for serving
  • parsley, for serving (or cilantro)

Instructions

  • Heat olive oil in a large non-stick skillet on medium-high heat. Add chicken, onions, and ranch mix. Sauté, stirring often, for 2 or 3 minutes
  • Add the rest of the ingredients and bring to a boil.
  • Cover and simmer on low for ~ 5 minutes, or until the chicken is cooked through and the rice is nearly tender
  • Let stand, covered, for ~ 5 minutes more, until all of the liquid has been absorbed
  • Serve topped with shredded cheese and parsley (or cilantro)