I do this all the time, except I don't add in any Ranch Dressing, and I use frozen mixed veggies.

I always use less tomatoes and add a can tomato sauce.Add use a whole green pepper too. SPANISH RICE CASSEROLE Serves 6 1 cup rice 1/2 pound lean ground beef 1/2 onion -- chopped 2 tablespoons butter 3 garlic cloves -- minced 1/2 green bell pepper -- chopped 2 1/2 cups stewed tomatoes 1 teaspoon salt 2 teaspoons chili powder Wash rice, drain and allow to dry thoroughly. Melt butter in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes. Add onions and green peppers and cook until onion is translucent golden. Add garlic and beef. Stir often to break up and brown meat. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, about 5 minutes before serving.

This is from the California Heritage Cookbook, 1976. I bought this book when it was published & have used it so much the spine cover is falling off. CHICKEN IMPERIAL Serves 8 2 c. dry bread crumbs 1/4 c. minced fresh parsley 1 clove garlic, minced 1 1/2 tsp salt 1/8 tsp. pepper 1 c. butter, melted 1 Tbsp. Dijon mustard 1 tsp Worcestershire sauce 8 chicken breasts, boned Combine the bread crumbs, minced parsley, garlic, salt & pepper in a pie plate or other dish that will hold a piece of chicken to roll. Mix together the melted butter, mustard & Worcestershire, also in a pie plate. Dip the chicken pieces first into the butter mixture, then roll in the crumb mixture, coating all sides. Place the pieces in a foil-lined shallow baking pan, just large enough to hold the pieces comfortably. Drizzle the remaining butter mixture over the chicken. Bake uncovered in a 350 degreee oven about 1 hour or until the juices run clear when pierced by a fork.

thank you for posting this. It sounds like something that would heat up well. I need recipes like this because of the hours i work.