Cook along with Valerie as she amps up the flavor in this easy, classic dish by adding ranch seasoning and silky cream cheese to the the rice and topping it with crunchy ranchflavored chips!
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Ranch Chicken and Rice
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 50 min
Active: 35 min
Yield: 4 servings

Ingredients

4 bonein, skinon chicken breasts
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups longgrain white rice
One 1ounce package ranch seasoning powder
1/2 teaspoon ground turmeric
1 cup chicken broth
2 ounces cream cheese, cubed
1 tablespoon fresh lemon juice
2 scallions, thinly sliced
1 1/2 cups frozen peas and carrots, thawed
1/4 cup crushed ranchflavored or plain corn chips

Directions

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Drizzle the chicken breasts with olive oil and sprinkle all over with salt and pepper.

Put the chicken on the lined sheet pan skinside up and roast until an instantread thermometer reads 165 degrees F, 25 to 30 minutes.

In the meantime, turn the heat to mediumlow on a braiser or highsided skillet with a lid. Add the olive oil and onion and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and let cook until the garlic is fragrant, about 30 seconds to a minute. Add the rice, ranch seasoning and turmeric and stir to coat. Add the chicken broth and 2 cups of water. Increase the heat to mediumhigh and bring to a brisk simmer. Simmer 2 minutes, then add the cream cheese, lemon juice and one scallion. Stir to incorporate.

Cover the pot and let cook until the rice is tender, 8 to 12 minutes. Remove from the heat, then uncover; fluff the rice, then stir in the peas and carrots. Replace the lid to keep warm until the chicken is done (the residual heat will gently cook the peas and carrots). Remove the chicken from the oven and arrange the chicken on top of the rice skinsideup.

Sprinkle with the crushed chips and the remaining scallions and serve.

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Valerie Bertinelli's Ranch Chicken and Rice | Food Network
   • Valerie Bertinelli's Ranch Chicken an...