Being from Austin, creamy jalapeno ranch just screams "Chuy's" to us. This recipe is inspired by their fan favorite sauce and carries all that amazing flavor, but in a healthy, balanced, one-pot meal. We especially love a dish that's both nostalgic and nutritious, and this creamy jalapeno ranch chicken and rice hits both!
creamy jalapeno ranch chicken and rice
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Ingredients
- 1 lb chicken (breasts, tenders, thighs, or ground), or plant-based alternative
- 1 Tbsp + 1 tsp ranch it up
- 1 tsp veggie umami
- 1 c rice
- 2 c water
- 1-2 jalapenos, seeded and diced (depending how spicy you want it)
- 1 zucchini or squash, grated
- 2 Tbsp cooking fat (butter, ghee, oil, bacon fat, etc...)
- 3 Tbsp sour cream
- 1 Tbsp lime juice
- cilantro (if you like it!)
Instructions
- Season chicken all over with 1 Tbsp ranch it up.
- Heat a large skillet with a lid (or a large wide-bottom pot with a lid) over medium-high heat. You don't need the lid now, but you will later. Add 2 Tbsp butter. Add seasoned chicken and brown for 3-4 minutes.
- Flip chicken and cook an additional 3 minutes. You don't need to check the temp now, as it stays in the pan and keeps cooking. We just want to get some good color on the outside!
- While chicken is browning, seed and dice the jalapeno and grate the zucchini.
- Add 1 tsp veggie umami, 1 c rice, 2 c water, diced jalapenos, and grated zucchini to the pan with the chicken. Stir well. Bring to a boil.
- Cover with lid. Reduce heat to medium-low. Cook for 15 minutes. If the lid is not tight, you might need to add a bit more water.
- When rice is done, turn off heat. Stir in an extra 1 tsp ranch it up and 1 Tbsp lime juice. Add 3 Tbsp sour cream and mix well. Serve topped with cilantro, and with lime wedges and additional jalapeno slices if desired.
