Arroz Con Pollo
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Arroz Con Pollo

Arroz Con Pollo

with Smoky Lime Crema

Inspired by the traditional Latin American chicken and rice dish, arroz con pollo, our version deploys a bold Mexican Spice Blend to add flavor to quickly cooked chicken, stirred into richly fragrant and fluffy rice. For even more flavor, the chicken is sizzled with caramelized onions and earthy, piquant peppers. But we don't stop there—how about a drizzle of smoky, rich and bright lime crema? Right?! We thought so!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit


1.25 cup

Brown Rice

1.5 ounce

Tomato Paste

1 teaspoon


1 teaspoon

Smoked Paprika

1 teaspoon

Garlic Powder

2 unit

Chicken Stock Concentrate

10 ounce

Chicken Breast Strips

1 tablespoon

Mexican Spice Blend

4 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories750 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate90 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol135 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Paper Towel
Large Pan
Small Bowl



• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and cut green pepper into ½-inch pieces. Quarter lime.

Cook Rice

• Heat a drizzle of oil in a medium pot over medium-high heat. Add brown rice, tomato paste, cumin, smoked paprika, and garlic powder. Cook, stirring constantly, until spices are fragrant and rice is coated, 2-3 minutes. • Add 2 cups water (4 cups for 4 servings), stock concentrates, and a big pinch of salt (we used about ¼ tsp; ½ tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 20-25 minutes.

Cook Chicken

• While rice cooks, pat chicken* dry with paper towels. (TIP: Cut chicken into bite-size pieces if necessary.) Season all over with Mexican Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Add onion and green pepper; cook, stirring occasionally, until veggies are softened, 6-8 minutes. Season with a pinch of salt and pepper.

Make Sauce & Serve

• Meanwhile, in a small bowl, combine red pepper crema, juice from half the lime, a pinch of salt, and pepper. • Once rice is done, stir in half the chicken mixture and 1 TBSP butter (2 TBSP for 4 servings). Divide arroz con pollo between bowls; top with remaining chicken mixture. Drizzle with smoky lime crema. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.