Ranchero Chicken & Rice
One-pan chicken and rice with tomatoes and corn is ready in 30 minutes using instant brown rice. It makes a great burrito filling too!
Serves
6
Prep time 10 min.
Cook time 15 min.
Ingredients
3 boneless, skinless chicken breast halves (about 1 1/4 lb.), cut into bite-size pieces
Salt and black pepper, optional
2 Tbsp. olive oil, divided
1 can (14.5 oz.) Del Monte® Petite Cut Diced Tomatoes with Chipotle Chilies, not drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 cup College Inn® Fat Free & Lower Sodium Chicken Broth
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 1/2 cups uncooked instant brown rice
3/4 cup light sour cream
1/4 cup chopped fresh cilantro
1 avocado, sliced, optional
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Directions
Season chicken with salt and pepper, if desired.
Heat 1 Tbsp. oil in a large non-stick skillet over medium-high heat. Cook chicken until no longer pink inside, about 5 minutes, stirring frequently.
Stir in tomatoes, corn, broth, chili powder and cumin. Bring to a boil over medium-high heat. Stir in rice. Return to a boil; reduce heat, cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in remaining 1 Tbsp. oil.
Serve topped with sour cream, cilantro and avocado, if desired.
