INGREDIENTS
4 boneless skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1/4 cup smoky BBQ sauce
1 can of black beans drained and rinsed
1/4 cup + 1 tablespoon fresh cilantro chopped
1/4 cup ranch dressing
juice from 1/2 of one lime
1 1/2 cups Jasmine Rice
1 cup chicken broth
1 1/2 cups water
1/2 cup shredded sharp cheddar cheese
1 tomato diced
INSTRUCTIONS
Preheat oven to 350 degrees.
In a small bowl stir together the lime juice, ranch dressing, and 1 tablespoon of chopped cilantro. Set aside.
Dice chicken into bite-sized pieces, and season with salt and pepper.
In an oven-safe pan, with lid, heat oil over medium to high heat.
When the oil is hot, toss in the chicken, and quickly brown. (not looking to cook through)
When the chicken is browned, stir in the BBQ sauce and rice. Stir to coat.
Stir in the chicken broth, water, and ranch dressing, until combined.
Bring the liquid to a boil.
As soon as it reaches a boil, place the lid on, and place it in the oven.
Bake for 25 to 30 minutes, or until the rice is cooked through, and no liquid remains.
Remove from the oven when cooked through, top with the shredded cheese, tomatoes, and additional cilantro. Cover, and allow to rest until the cheese is melted. About 5 minutes.