Ranchero Chicken & Rice

Ranchero Chicken & Rice
Staff Writer

Del Monte Foods Corporate

If you have a craving for Southwestern cuisine but feel like you can never capture the zest you get from an authentic restaurant, Del Monte products are here to prove you wrong. One can of Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies can transform your average dish into a fiesta. Their recipe for Ranchero Chicken & Rice will make you feel like you just stepped south of the border without ever leaving your kitchen. 

6
Servings
437
Calories Per Serving
Deliver Ingredients

Notes

 

Make It Your Own: If avocado is too boring for you, why not take your sort-of-homemade dish to the next level with a sort-of homemade guacamole. It’s simple to make: a ripe avocado, a spoonful of premade salsa, diced chile peppers, a crushed clove of garlic, and a squeeze of fresh lime juice all whipped together and it's done in no time.

Ingredients

  • 1  Pound  boneless, skinless chicken breasts cut into bite-size pieces
  • Salt and pepper, to taste
  • 2  Tablespoons  extra-virgin olive oil, divided
  • One  14.5-ounce can Del Monte Petite Cut Diced Tomatoes with Chipotle Chilies, undrained
  • One  15.25-ounce can Del Monte Whole Kernel Corn, drained
  • 1  Cup  chicken broth, preferably with 50 percent less sodium
  • 1  Tablespoon  chili powder
  • 1 1/2  Teaspoon  ground cumin
  • 1 1/2  Cup  uncooked instant brown rice
  • 3/4  Cups  light sour cream
  • 1/4  Cup  chopped cilantro
  • ripe avocado, sliced (optional)

Directions

Season the chicken with salt and black pepper, to taste.

Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Cook the chicken until no longer pink inside, about 5 minutes, stirring frequently.

Stir in the tomatoes, corn, broth, chili powder, and cumin. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce heat, cover, and simmer for 5 minutes. Remove from the heat. Let stand 5 minutes. Stir in remaining 1 tablespoon of oil.            

Serve topped with sour cream, cilantro, and avocado, if desired.  

Nutritional Facts

Total Fat
15g
21%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
105mg
35%
Carbohydrate, by difference
46g
35%
Protein
31g
67%
Vitamin A, RAE
90µg
13%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
49mg
5%
Choline, total
94mg
22%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
12µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
99mg
31%
Manganese, Mn
3mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
402mg
57%
Selenium, Se
26µg
47%
Sodium, Na
392mg
26%
Water
101g
4%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.