Recipe

Ranch Chicken & Rice

Ranch Chicken & Rice

  • Servings: 4-6
  • Total Time:

Ingredients

  • 1 1/2 cups Royal Basmati Rice, washed
  • 1 can (10.5 oz) cream of mushroom
  • 1 cup chicken broth
  • 1 cup milk
  • ½ cup + ½ cup pecorino romano cheese, grated
  • 2 lbs boneless, skinless chicken thighs, bite-sized cubes
  • 1 tbsp olive oil
  • 1 (1 oz) packet ranch seasoning mix
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 1 yellow onion, finely diced
  • ½ cup scallion whites, diced (reserve the top greens for garnishing)

Instructions

  1. Preheat your oven to 375°F.
  2. In a mixing bowl, combine the cream of mushroom, chicken broth, milk, and a ½ cup of pecorino cheese. Set aside.
  3. In a greased 9×13 baking dish, add the bite-sized chicken, ranch seasoning, garlic powder, and paprika. Mix to ensure the chicken is evenly coated. Let marinate for at least 15 minutes.
  4. To the same 9×13 dish, add the washed Royal Basmati Rice, diced yellow onion, and scallion whites and give it a mix. Pour in the chicken broth and cream of mushroom mixture and give it another mix before finally sprinkling the scallion greens and the remaining ½ cup of pecorino on top
  5. Tightly cover the casserole dish with aluminum foil and bake for 50 minutes or until the rice is cooked and the chicken is tender.
  6. Remove the foil and let it bake for 10 more minutes. Remove from the oven. That’s it!