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
399
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
  • 1 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
14g
20%
Sugar
1g
1%
Saturated Fat
8g
33%
Cholesterol
75mg
25%
Carbohydrate, by difference
43g
33%
Protein
25g
54%
Vitamin A, RAE
89µg
13%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
43mg
4%
Choline, total
69mg
16%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
86mg
27%
Manganese, Mn
3mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
375mg
54%
Selenium, Se
21µg
38%
Sodium, Na
390mg
26%
Water
117g
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.