Ranch Rice Food

RANCH CHICKEN AND RICE

Steps:

• 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 skin-side up and roast until an instant-read thermometer reads 165 degrees F, 25 to 30 minutes.
• In the meantime, turn the heat to medium-low on a braiser or high-sided 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 medium-high 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 skin-side-up.
• Sprinkle with the crushed chips and the remaining scallions and serve.

RANCH RISOTTO

Steps:

• In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp. Add the onions and the garlic. Cook this until it becomes aromatic and softens up a bit. Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring. Pour in the wine and stir until its absorbed by the rice. Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice. When rice absorbs the stock, add another ladleful. Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total. Taste the rice. The grains should be cooked through with some bite left. Add in the ranch dressing, cream, herbs, and blue cheese. Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture. The more you stir the better the results. After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed. Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot.

RANCH DRESSING

Steps:

• In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

CHICKEN FRIED RICE

Steps:

• Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

RANCH CHICKEN AND RICE CASSEROLE

Steps:

• In bottom of 13x9 pan, sprinkle uncooked rice. Top with chicken strips and sprinkle with dry seasoning mix. Add milk and water over seasoning mix. Drizzle butter all over casserole.
• Bake at 350 degrees for 45 minutes.

RANCH RICE

Steps:

• Combine all ingredients in a medium pot and bring to a boil over high heat.
• Reduce heat to low, cover and cook, stirring occasionally, for 15 minutes.
• Serve.

BACON AND RANCH CHICKEN WITH PARMESAN RANCH RICE

Steps:

• To Cook Chicken:.
• Preheat oven to 400° F and grease a baking sheet.
• Place chicken breasts on baking sheet and coat in ranch dressing, evenly on both sides.
• Bake chicken for 20 minutes or until done through.
• Meanwhile, fry bacon in large skillet or on griddle.
• When chicken is done, evenly distribute cheese to each piece. Top cheese with 2 slices of bacon and return to oven. Bake for another 5 minutes or until cheese is melted.
• To Cook Rice:.
• Put water in medium sauce pan and bring to a boil. Add rice and lower heat to simmering. Cover and simmer on low for about 20 minutes or until rice is fluffy.
• Mix in ranch dressing mix, parmesan cheese, parsley flakes and celery flakes. Let sit for 3-4 minutes while cheese melts.
• Serve chicken with rice. Add a vegetable and a roll for a complete meal.

RANCH CHICKEN & RICE BAKE

Steps:

• Heat oven to 400°F Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.
• Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.
• Combine butter and mustard in small bowl.
• Combine Parmesan cheese, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb mixture, turning and pressing to coat all sides.
• Place chicken on top of rice mixture. Cover tightly; bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven.
• Let stand 10 minutes.
• TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.

RANCH RICE SALAD

Steps:

• To make the dressing: mix together all the dressing ingredients in a bowl.
• To make the salad: Add the first 5 salad ingredients in a large bowl; add in the dressing; stir gently to coat.
• Add in pepper (and salt if needed); stir to combine.
• Serve on lettuce leaves.