Romano Ranch Chicken and Rice Skillet Dinner

How to make Romano Ranch Chicken and Rice Skillet Dinner Recipe - Chicken and rice are two foods that go together well and make for a quick meal. This simple yet flavorful dinner has a little something for everyone. The colorful vegetables and shredded chicken are tossed with a ranch and Romano cheese seasoned rice. Have the kids help measure out the vegetables and add them to the pot. My boys love the vibrant colors of this dish. Use any vegetables that you have on hand in your refrigerator. Enjoy with a simple salad.

Ingredients:
1 cup long-grain white rice
2 large boneless skinless chicken breasts
1 0.4-ounce packet ranch dressing mix, divided
1⁄4 cup extra-virgin olive oil
6 cups fresh spinach leaves, chopped
1 1⁄4 cups finely chopped white onion
1 cup peeled and diced carrot
1⁄2 cup diced green bell pepper
6 cloves garlic, minced
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1⁄2 cup shredded Romano cheese

Method:
1. Preheat the oven to 350°F and spray an 8×8-inch baking dish with nonstick cooking spray.

2. Bring a large saucepan with 2 cups of water to a boil. Stir in the rice, cover, and reduce heat to low. Simmer for 20 minutes, until the water is absorbed, and set aside.

3. Season both sides of the chicken breasts with 1 teaspoon of the ranch dressing mix and place in the prepared baking dish. Bake for 30 to 35 minutes, until the chicken is cooked through. Remove and let rest for 10 minutes.

4. Heat the olive oil in a large skillet over medium heat. Add the spinach, onion, carrot, bell pepper, and garlic and cook, stirring, until tender, 5 to 7 minutes. Add the rice, season with the salt, pepper, and garlic salt, and stir to combine.

5. Cut both chicken breasts into 1⁄2 inch cubes and add to the rice mixture. Season with the remaining ranch dressing mix, add the Romano cheese, and stir to combine. Reduce the heat to low and serve.