Wednesday, July 7, 2010

Romano Ranch Chicken & Rice Skillet Dinner

Oh.my.gosh.
Oh.my.GOSH!

That's what my hubby & I keep saying.

Why? Because i just made dinner. And it was AMAZING!

I got the recipe from Picky Palate. And, seriously, she has some fantastic looking recipes. I might start posting her recipes all the time, as i try them. I have never tasted anything like this one. Brad cannot keep saying how good it is. :) Anyway, it's delicious - AND it is FULL of vegetables! FULL of them! YAY!

I am putting the recipe exactly as it is on Jenny's website. The only thing i did differently, is i got an already cooked rotisserie chicken & tossed the ranch seasoning with it, before mixing it up with everything else. I didn't want to take the time to bake the chicken... & it was just perfect. =)

Romano Ranch Chicken & Rice Skillet Dinner
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2 large boneless skinless chicken breasts (I used a rotisserie chicken)
1 packet Ranch Dressing dry mix, divided
1/4 Cup extra virgin olive oil
1 large onion, finely diced
1 green bell pepper, diced
6 cloves fresh garlic, minced
6 Cups fresh spinach leaves, coarsely chopped
1 small can diced carrots and peas, drained
2 Cups steamed long grain brown rice
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley (i just used regular garlic salt)
1/2 Cup shredded Romano Cheese

1.  Preheat oven to 350 degrees F.  Place chicken breasts into small baking dish and sprinkle half of the ranch packet over each breast.  Bake for 30-35 minutes or until chicken is cooked through.  Remove and let rest for 10 minutes. (I just used the chicken from the rotisserie one & tossed it with half of the ranch packet.)

2.  Heat oil in large skillet with high rimmed edges over medium heat.  Saute onion, bell pepper, garlic and spinach until softened, about 5-7 minutes.   Stir in can of carrots and peas then stir in cooked rice, season with salt, pepper and garlic salt.

3.  With a knife dice each chicken breast into small cubes and add into rice mixture.  Sprinkle remaining ranch seasoning mix and romano cheese into rice.  Reduce heat to low; taste and season as needed.

4 servings

It was FANTASTIC!! A must-try!!!

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