One-Skillet Savory Ranch Chicken
Ingredients(8)
boneless, skinless chicken breasts, cut into 1-inch pieces
2
½ packet
canola oil
1 tablespoon
black beans, drained and rinsed
1 can (15.5 ounces)
chunky salsa
1 jar (16 ounces)
instant rice
2 cups
water or chicken stock
2 cups
kosher salt and freshly ground black pepper, to taste
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
In a medium bowl, toss the chicken and seasoning mix together until well-coated.
- 2
Warm the oil in a large skillet over medium-high heat; when hot, add the chicken and cook until browned and cooked through (165°F).
- 3
Stir in the beans, salsa, rice, and water to the chicken; season with salt and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 10 minutes, or until all of the liquid has been absorbed by the rice.
- 4
Let stand 5 minutes, then fluff and serve hot. (For a bit of freshness and added spice, garnish with fresh cilantro and diced jalapeño.)
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