Ingredients
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2
Sunkist® Meyer lemons, zested and juiced
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2
cups freshly squeezed Sunkist Cara Cara Navel orange juice
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1
10-ounce can diced tomatoes with green chilies
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1
cup water
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2
small diced onion
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1
2-pound chicken breast tenders
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1
1-ounce package ranch dressing mix
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2
tablespoons olive oil
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1 1/2
cups converted long-grain white rice
Directions
- Preheat oven to 325°F.
- Combine tomatoes, freshly squeezed Sunkist® Meyer lemon and Cara Cara Navel orange juices, freshly grated zest, and water in a container and set aside.
- Cut chicken tenders in half diagonally, and then toss in a bowl with ranch dressing mix until well coated. Set aside.
- Heat olive oil in a 3-quart saucepan or Dutch oven over medium-high heat.
- Add diced onion and sauté about 4 minutes, until just tender.
- Add chicken and cook for 3 more minutes, stirring occasionally, then stir in rice.
- Add reserved Sunkist Meyer lemon and Cara Cara Navel orange juice mixture, and bring to a quick boil.
- Cover tightly and bake in preheated oven for about 40 minutes, until rice is tender and chicken is fully cooked.
