Description
One pot, three meats, and ranch seasoning? This protein-packed dinner solves your “what’s for dinner” dilemma AND cuts down on dishes.
Ingredients
Scale
- 1/2 lb (227g) ground turkey
- 1/2 lb (227g) ground beef (80/20 lean-to-fat ratio)
- 1 lb (454g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups (370g) long-grain white rice, rinsed and drained
- 3 cups (710ml) low-sodium chicken broth
- 2 packets (2 oz/56g) ranch seasoning mix
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded cheddar cheese
- 1/4 cup (15g) fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add ground turkey and beef, breaking apart with a wooden spoon. Season with salt and pepper and cook until browned, about 5-7 minutes. Transfer to a plate.
- In the same pot, add remaining tablespoon of olive oil. Add chicken pieces, season with salt and pepper, and cook until golden brown on all sides, about 4-5 minutes. Remove and set aside with ground meats.
- Add diced onion to the pot and sauté until translucent, about 3 minutes. Add garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Return all cooked meats to the pot, stirring to combine with vegetables. Sprinkle one packet of ranch seasoning over the meat mixture and stir to coat everything evenly.
- Add rinsed rice to the pot, stirring to combine. Toast rice for about 1 minute, stirring constantly.
- Pour in chicken broth and bring mixture to a boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes, until rice is tender.
- Once rice is cooked, stir in heavy cream, second packet of ranch seasoning, and half of the shredded cheese until melted and creamy.
- Sprinkle remaining cheese on top, cover, and remove from heat. Let stand for 5 minutes until cheese melts. Garnish with fresh parsley before serving.