Start by preparing the Jalapeno Ranch dressing. Add all of the Jalapeno Ranch ingredients to your blender and blend until smooth. If the dressing is too thick, add additional milk a little at a time until you reach your desired consistency. Refrigerate until ready to serve.
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the onion and sauté for about 4 minutes until translucent. The aroma will fill your kitchen!
Next, add the chopped chicken to the skillet. Cook it until it’s no longer pink on the outside; this will take around 5 to 7 minutes. Remember, the chicken will continue to cook with the rice.
Once the chicken is cooked, add the minced garlic and sauté for an additional 30 seconds. You should be able to smell the garlic’s delightful fragrance!
Turn the heat down to low and add the water, enchilada sauce, rice, corn, fire roasted tomatoes, green chilies, and all the spices: salt, cumin, ancho chili powder, chili powder, and smoked paprika. Stir everything until well combined.
Bring the mixture to a boil over medium heat. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for about 15 minutes. Make sure to stir at the 10 and 15-minute marks to prevent sticking.
After 15 minutes, check if the rice is tender. If it’s cooked through, stir in the refried beans until smooth, followed by ¾ cup of shredded cheese. This will create a creamy texture that you won’t be able to resist.
Top the skillet with the remaining cheddar cheese, cover, and cook on low until the cheese is melted and bubbly. It’s hard to resist peeking under the lid to check!
Once the cheese is melted, remove from heat and serve topped with lettuce, tomatoes, avocados, and a drizzle of sour cream or your homemade Jalapeno Ranch dressing. This is where the dish gets its beautiful presentation.
Don’t forget to serve with plenty of tortilla chips for dipping. Enjoy every bite of this delightful dish!
