Sunday, 15 June 2008

Spicy Ranch Chicken

2 teaspoons extra virgin olive oil
1 pound boneless skinless chicken breasts,
   cut into bite-sized pieces
1 small yellow or red onion, chopped
1 tablespoon of Ranch Mix*
1 red bell pepper, cored and chopped
1 green bell pepper, cored and chopped
1 can black beans, drained & rinsed
1 can diced tomatoes
1/4 teaspoon chili flakes
1 1/2 cups instant rice
1 cup chicken stock
1 cup freshly grated cheddar cheese, for
   serving


  • Heat olive oil in large nonstick skillet on medium-high heat. 
  • Add chicken, onions, and ranch mix*. Sauté, stirring often, for 2 minutes.
  • Stir in red bell pepper, green bell pepper, black beans, tomatoes, chili flakes, rice, and chicken stock. 
  • Bring to boil, then cover. 
  • Simmer on low until chicken is done, rice is tender and most of the liquid is absorbed.
  • Serve topped with cheese 


Ranch Mix*

1⁄2 cup dry buttermilk (regular dried milk will do)
1 tablespoon dried parsley, crushed
1 teaspoon dried dill weed
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon ground pepper


  • Combine all ingredients in a blender.
  • Blend at high speed until smooth.
  • If you want to use this to make salad dressing combine 1 tablespoon mix with 1 cup mayonnaise and 1 cup milk.
  • Otherwise use 1 tablespoon in any recipe calling for an envelope of ranch dressing mix.