April 4, 2018

Spicy Ranch Chicken and Rice

I've written many times here about cooking for one, and making meals at home to save money.  Threw this one together last week, and it turned out pretty solid.  Thought I'd share here.

* Three boneless, skinless chicken breasts.  You can use chicken thighs, if you wish.
* One chicken bouillon cube.
* A packet of dry Spicy Ranch Dressing mixture.
* 1 cup rice.
* 2 cups water.
* Shredded Colby Jack cheese.  Pepper Jack cheese would be a nice substitution, but I didn't have any.
* Can of Rotel.

Thaw the chicken if it's frozen, and put it in the crock pot with the bouillon cube, the Rotel, and water.  Cook on low heat until done, typically 4 hours or so.

Remove the chicken, shred it pretty well, then return to the crock.  Add the spicy ranch mix, and stir well.

Add the rice, and crank the crock pot heat to High.  Cover and let the rice cook, about 30-40 minutes.

Throw a goodly handful of the cheese, about a cup or so, and stir to mix, then turn off the heat and let sit for 10 minutes.

It's a nice, hearty meal, and didn't cost much at all.  The chicken was the most expensive part, and the rest of the items came from normal pantry stocks.

You could, if you wanted to, put the resulting mixture into a tortilla, roll into a burrito, and top with green chile sauce (like this, for example).  That might be too many carbs if you're mindful of such things, but it'd be a damn fine chicken burrito.

Bon Appetite.

1 comment:

greggbc said...

Never use bullion cubes, use chicken base.