Valerie Bertinelli's Ranch Chicken and Rice

Cook along with Valerie as she amps up the flavor in this easy, classic dish by adding ranch seasoning and silky cream cheese to the the rice and topping it with crunchy ranch-flavored chips! Get the recipe ▶ https://foodtv.com/3LArmK6 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ranch Chicken and Rice RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 50 min Active: 35 min Yield: 4 servings Ingredients 4 bone-in, skin-on chicken breasts 2 tablespoons olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1 small onion, finely chopped 1 garlic clove, minced 1 1/2 cups long-grain white rice One 1-ounce package ranch seasoning powder 1/2 teaspoon ground turmeric 1 cup chicken broth 2 ounces cream cheese, cubed 1 tablespoon fresh lemon juice 2 scallions, thinly sliced 1 1/2 cups frozen peas and carrots, thawed 1/4 cup crushed ranch-flavored or plain corn chips Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #FoodNetwork #RanchChicken #Rice Valerie Bertinelli's Ranch Chicken and Rice | Food Network https://www.youtube.com/watch?v=G_VvzvwU1ew