Ranch Rice Recipes

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RANCH CHICKEN AND RICE



Ranch Chicken and Rice image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 bone-in, skin-on chicken breasts
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups long-grain white rice
One 1-ounce package ranch seasoning powder
1/2 teaspoon ground turmeric
1 cup chicken broth
2 ounces cream cheese, cubed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 1/2 cups frozen peas and carrots, thawed
1/4 cup crushed ranch-flavored or plain corn chips

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.
  • Put the chicken on the lined sheet pan skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
  • In the meantime, turn the heat to medium-low on a braiser or high-sided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to medium-high and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.
  • Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skin-side-up.
  • Sprinkle with the crushed chips and the remaining scallions and serve.

RANCH RICE



Ranch Rice image

Make and share this Ranch Rice recipe from Food.com.

Provided by Shellbelle

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1/2 packet ranch dressing mix
1/2 cup white rice (not minute rice)
4 baby carrots, sliced
1 stalk celery, chopped
1 teaspoon salt
1 tablespoon garlic powder
1 can vegetable broth
1 tablespoon lemon juice
1 tomatoes, chopped

Steps:

  • Combine all ingredients in a medium pot and bring to a boil over high heat.
  • Reduce heat to low, cover and cook, stirring occasionally, for 15 minutes.
  • Serve.

BACON AND RANCH CHICKEN WITH PARMESAN RANCH RICE



Bacon and Ranch Chicken With Parmesan Ranch Rice image

I wanted to make something tasty last night, but since we're both going out of town next week, I haven't been grocery shopping. This is what I made with what I had in the freezer and it was yummy!!

Provided by ShortyBond

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 cup ranch dressing
1 cup shredded cheddar cheese
8 slices bacon
1 cup white rice
2 cups water
1 (1 1/2 ounce) package dry ranch dressing mix
1/2 cup parmesan cheese
2 tablespoons dried parsley flakes
2 teaspoons dried celery flakes

Steps:

  • To Cook Chicken:.
  • Preheat oven to 400° F and grease a baking sheet.
  • Place chicken breasts on baking sheet and coat in ranch dressing, evenly on both sides.
  • Bake chicken for 20 minutes or until done through.
  • Meanwhile, fry bacon in large skillet or on griddle.
  • When chicken is done, evenly distribute cheese to each piece. Top cheese with 2 slices of bacon and return to oven. Bake for another 5 minutes or until cheese is melted.
  • To Cook Rice:.
  • Put water in medium sauce pan and bring to a boil. Add rice and lower heat to simmering. Cover and simmer on low for about 20 minutes or until rice is fluffy.
  • Mix in ranch dressing mix, parmesan cheese, parsley flakes and celery flakes. Let sit for 3-4 minutes while cheese melts.
  • Serve chicken with rice. Add a vegetable and a roll for a complete meal.

Nutrition Facts : Calories 826, Fat 50.7, SaturatedFat 17.7, Cholesterol 148.1, Sodium 1116.5, Carbohydrate 40.6, Fiber 1.6, Sugar 1.5, Protein 48

RANCH CHICKEN 'N' RICE



Ranch Chicken 'n' Rice image

When I clipped this recipe from a neighborhood shopper a few years ago. I couldn't wait to try it. Just as I expected, it quickly became a family favorite.-Erlene Crusoe, Litchfield, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7

2 cups uncooked instant rice
1-1/2 cups 2% milk
1 cup water
1 envelope ranch salad dressing mix
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup butter, melted
Paprika

Steps:

  • Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture. , Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.

Nutrition Facts :

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