Pollo Ranchero Recipe

Time45m

Serves2

4 oz. grilled chicken breast topped with melted cheese and red sauce. Served with rice, black beans and tortillas.

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Ingredients

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1
Grilling the Chicken
Preheat your grill or a grilling pan over medium-high heat. Season the chicken breast with salt, pepper, and any additional spices you prefer. Grill the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.
2
Topping the Chicken
Once the chicken has rested, place it on a serving plate. Pour the ranchero sauce over the grilled chicken breast, then sprinkle shredded cheese on top. Place the plate under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.

3
Cooking the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of white rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork before serving.
4
Heating the Black Beans
In a small saucepan, add 1 cup of black beans (canned or cooked). Heat over medium-low heat until warmed through, stirring occasionally. Season with salt and pepper to taste.
5
Warming the Tortillas
In a dry skillet over medium heat, warm each tortilla for about 30 seconds on each side until they are soft and pliable. Alternatively, you can wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.