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Ranchero Chicken and Rice

Ranchero Chicken and Rice

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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. Their recipe for Ranchero Chicken & Rice will make you feel like you just stepped south of the border without ever leaving your kitchen.


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.


  • 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)


Calories Per Serving418

Folate equivalent (total)22µg6%

Riboflavin (B2)0.2mg14.1%

Baked Chicken with Ranchero Sauce | Tex-Mex Dinner Recipe

A healthy baked chicken recipe featuring chicken topped with Ranchero sauce and Monterey Jack cheese. Perfect for weeknight dinners and healthy eating!

Cooking Directions for Single Meal

  1. Whisk together the diced tomatoes with their juices and the tomato paste in the electric pressure cooker insert. Stir in the taco seasoning.
  2. Add the chicken breast, thighs, and the hot water to the sauce in the electric pressure cooker insert. Spoon the sauce over the top.
  3. Steam valve: Sealing.
  4. Cook on: Manual/High for 15 minutes.
  5. Release: Natural or Quick.
  6. Once cooked, pull apart the chicken with 2 forks.
  7. Cook rice, as directed.
  8. Prepare veggies.
  9. Serve Instant Pot Ranchero Chicken over rice with side of veggies.

Ranchero Chicken Casserole

Stir together the soup, water, chili powder, cumin, green chilies, beans, tomato paste, chicken and tortilla strips in a large bowl.

Spoon the chicken mixture into an 8࡮ baking dish. Top with cheese. Cover with foil.

Bake at 350 F for 25 minutes.

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2 Reviews

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Jessswan on 10.10.2012

I really liked the concept of this dish, but my hubby and I found we needed to add some spice to it. We added more cumin, garlic salt, and pepper. Also, the texture with the corn tortillas mixed in made the corn tortillas a little mushy. So I think I’ll layer them with the mix next time. Overall, this is really simple to make, and still tastes good. Thanks for sharing!

Shrimp Mexican Style Recipe

This week is Holy Week around the world, and in Mexico, a country with a large Catholic population, the consumption of fish and seafood is popular during this celebration, especially Friday and Saturday. Other meals enjoyed by many people around this time are buñuelos, potato patties, nopales, Fava bean soup, dried shrimp patties, capirotada and many other dishes made with fish and seafood.

Ranchero Chicken, Spanish Rice & Beans

You are going to love this NEW recipe. Two large marinated chicken thighs are pan seared in a cast iron skillet, we slowly bake them off to seal in the flavor, served over our back porch version (chef favorite) of ranchero sauce with our Spanish beans and rice.

Microwave : Remove sleeve, lift the corner of film, place on microwave plate, microwave for 2 minutes or until hot, cut film away from corner edge with knife, and remove. Let stand for 2 minutes. Based on a 1100 watt microwave oven. DO NOT LIFT TRAY, LIFT ON MICROWAVABLE PLATE

Oven : Remove sleeve, cut film away from corner edge with knife, and remove. Place on oven sheet pan. Heat on 350 degrees for 20 - 25 minutes until hot. Heat to 165 degrees. Remove tray on pan DO NOT ATTEMPT TO LIFT TRAY BY ITSELF. LIFT TRAY ON MICROWAVABLE PLATE OR OVEN SAFE PAN. USE HOT PADS TO REMOVE.

Chicken Thighs, Canola Oil, Rice, Red Beans, Onions, Celery, Tomato Paste, Shallots, brown Sugar, Poblano Peppers, Sugar, Onion Powder, Red and Green Bell Pepper, Rotel Tomatoes, Garlic, House Seasoning, Fresh Herbs

Ranchero Chicken and Rice - Recipes

This Chicken Ranchero recipe was inspired by a trip down to South Texas for a family graduation. Quick and easy, this simple Mexican inspired dish can be dressed up or down to suit the tastes and needs of the entire family! The chicken is quickly seared and simmered in a spicy, flavorful sauce that thickens as it cooks…DELISH!

There are a few ways you can go here for this chicken recipe. You want the chicken to be on the thin side so it cooks quickly and stays juicy. My local grocery store sells milenesa style chicken, which are basically thin chicken cutlets. If you can’t find thin chicken cutlets or milenesa, you can slice whole chicken breasts in half crosswise to create a thin cutlet.

Preparing the Chicken for the Chicken Ranchero

I used my favorite Jaccard meat tenderizer to pierce the meat so the seasoning quickly flavors the chicken. It also tenderizes and helps the chicken cook quickly!

– White Onion – Bell Pepper – Any color will do but I love the color! – Lots of Garlic – Jalapeño – One pepper halved lengthwise or chop it up – Spices – Paprika & Cumin – Crushed Tomatoes – Chicken Stock or Bone Broth

The sauce for the Chicken Ranchero is made all in one pan by sautéing the peppers, onions and garlic in the same pan the chicken was seared in, then everything goes back in the pan to simmer in the sauce….literally in 30 minutes dinner is ready!

Cooking Directions for Single Meal

  1. Whisk together the diced tomatoes with their juices and the tomato paste in the base of the slow cooker. Stir in the taco seasoning.
  2. Add the chicken breast and thighs to sauce and spoon the sauce over the top. Set the slow cooker on low and cook for 8 hours.
  3. Once cooked, pull apart the chicken with 2 forks.
  4. Cook rice, as directed.
  5. Prepare veggies.
  6. Serve Ranchero Chicken over rice with side of veggies.

Ranchero Sauce and Mexican Rice

If you haven’t already discovered it for yourself, I can offer nothing but the highest of praises for the Tamra Davis Cooking Show. Tamra Davis is a film and television director based in both New York and California. She is a mother of two, an avid home cook, and she just so happens to be married to Mike D, of the Beastie Boys. Davis is a great originator of recipes, and a couple of years ago she self-published a cookbook called Make Me Something Good to Eat. The cookbook is a great source of not only recipes, but also meal plans and cooking strategies for making delicious, creative, healthy meals that will satisfy both children and adults.

And Tamra Davis is serious about getting people to eat real, healthy food. She’s led cooking classes at local food banks, and a few years ago she started the FIVE for Kids program, designed to teach kids—and their parents—about the importance of eating a natural, balanced diet that follows the simple guidelines of the food pyramid. The FIVE for Kids program not only outlines the basic nutritional composition of common foods, but it allows kids to learn about where their food comes from, how different foods benefit their bodies and minds, and how making good food choices can have a positive effect on a person’s general well-being. By the end of the program, the kids have been taught how to make 25 different healthy, affordable meals and snacks for themselves and their families. You want to see someone walk their talk? Tamra Davis is your woman.

The Tamra Davis Cooking Show is, in itself, a delight. Each episode is only a few minutes long, but they never lack for substance. Several shows feature not only cooking, but also meal planning, grocery shopping, and play breaks. It’s a true representation of real life and how the process of nurturing and feeding a family is rarely as straightforward as just going into the kitchen and calmly placing things in the oven. And this is more of a side note, but the different music choices featured as a soundtrack to each episode? Top notch.

One episode of the Tamra Davis Cooking Show involves a trip to Mexico. The shots of the incredible Mexico coastline are beautiful, and the recipes in this particular show are extra mouthwatering. Davis’ family rents a vacation house that happens to come with a chef, and nearly everyday the chef ends up making a slightly different version of ranchero sauce, an incredibly versatile sauce that can be used for enchiladas, chilaquiles, and anything else you can think up. Using Davis’ posted recipe, I’ve made this sauce several times now, and I can attest to the fact that it is not only super delicious, but it is also supremely simple to make. The fact that the sauce is so willing to be changed up makes it a dream to work with. You can change the type of chilies you use, you can brown the garlic in the pan with the onions, you can puree the sauce smooth or you can leave it slightly chunky—whatever you do to this sauce, it’s tough to make it taste bad. Sometimes we just sit back and dip tortilla chips into the sauce, never bothering to add it to anything because we are too busy depositing it into our tummies.

My favorite use for the sauce right now is as a flavoring for Mexican rice. We eat a fair bit of beans and rice around here (a simple and healthy meal that goes a long way towards satisfying the nutritional needs of a small child), and I am always looking for ways to dress up the dish and make it a bit more welcome to the fatigued palettes of the adults in this house.

Cooking plain white rice in a mixture of ranchero sauce and vegetable broth produces a fluffy, flavorful rice dish that is a welcome addition to our table. And since this ranchero sauce is made entirely of vegetables, cooking it into your rice adds a good dose of vegetables to each serving you dish up. If you can get yourself to stop eating a batch of ranchero sauce like it’s a main dish on its own (no, really—it’s that good), I recommend you pour some into a pan of rice and get to simmering.

Ranchero Sauce

Cooking show episode can be seen here.

You can adjust the spiciness of this recipe to your liking. When I make this sauce to put in a dish for my child, I use only half of a jalapeno pepper with all of the seeds and ribs removed. When I make it with adults in mind, I use 1 or 2 whole chilies, and I leave in the seeds and ribs. You can really make the sauce wicked hot this way, so err on the side of caution when judging your level of spiciness.

1 or 2 chilies of your choice (I often use fresh jalapenos in this recipe, but any type of dried chile pepper will also work. I’ll bet habaneros would be great in this.)

1 tablespoon vegetable oil

1 tablespoon powdered vegetable stock (I generally leave this out because I do not have powdered vegetable stock, but if I have a bit of vegetable stock laying around, sometimes I’ll throw in a splash or two)

Boil tomatoes in 4 cups of water with garlic and chilies. Cook for 20 minutes at a low boil. The skins of the tomato should start to peel off. While the tomatoes are cooking, sauté the onion in the vegetable oil until soft. When the tomatoes, garlic, and chilies are done cooking, drain them, reserving a bit of the cooking water to add to the sauce. Peel the skins from the tomatoes, and put the tomatoes into a blender or food processor, along with the garlic and chilies. Add the sautéed onion, Mexican oregano, salt, and stock (if using). Blend on high until the sauce is smooth. Add a bit of the reserved cooking water if the sauce appears too thick.

Pour the sauce back into the pot you used to cook the tomatoes. Cook the sauce over low heat for an additional 15-20 minutes. Use as a sauce for any number of Mexican dishes, or use as a flavoring for Mexican rice (recipe below).

Makes about 1 ½ cups of sauce.

Mexican Rice

2 tablespoons vegetable oil

1 ½ cups vegetable or chicken broth

Heat oil over medium heat. Add rice and cook, stirring frequently, until rice is puffed and golden. Sprinkle with cumin and salt, then add the chopped onions. Continue to sauté the rice and onions until the onions are tender, 3-5 minutes. Carefully stir in ranchero sauce and broth (the liquid will sputter quite a bit as it hits the hot oil in the pan). Bring to a boil, then cover the rice and lower the heat to a simmer. Cook the rice at a low simmer for 20-25 minutes, until rice is tender. Fluff the rice with a fork to fully integrate ingredients without smashing rice.

Slow Cooker Ranchero Chicken Recipe

Hey, hey back to school-ers. It is that time of year when the frenzy gets frenzier (more frenzied?) and the impossible task of getting dinner on the table is, well, impossible.

In an attempt to stay out of the drive through lane in the early evening, and to keep my children fed for lunch (my brain has a tendency of staying off before 8 am!), I had a little baking day on Saturday. This took me a little over an hour to pull together, if you don’t count the “load the slow cooker in the morning” part, which would only add a few minutes.

It’s all in the timing. Start the muffins baking…make up the meatballs and burgers while muffins are baking. Pull together the tacos and taquitos after that. Bada-bing, bada-boom. Now, I know I’ll survive at least the first week of school frenzy!

  • Double batch blueberry muffins
  • Double batch Ranchero Chicken (recipe below)
  • 2 meals worth of burgers
  • Oven Baked Beef Taquitos from Not Your Mother’s Make Ahead & Freeze Cookbook.

(Please pardon the iphone photo with terrible kitchen lighting!)

Anyone else “getting ahead of themself” by baking and freezing for the back to school busy season.

(Note: This is a doubled version…this chicken is perfect for enchiladas, Seven Layer Tostadas, soft tacos and hard tacos!)

Watch the video: Easy Ranchero Chicken Bake (June 2022).


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