Arroz Con Pollo
with Smoky Lime Crema
- Milk
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!
Ingredients
10 ounce
Chopped Chicken Breast
1 unit
Tomato Paste
1 unit
Onion
1 teaspoon
Cumin
2 unit
Chicken Stock Concentrate
1.25 cup
Brown Rice
4 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 teaspoon
Smoked Paprika
1 unit
Lime
1 tablespoon
Mexican Spice Blend
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it deliciously spiced, while others felt it lacked depth. Consider adding sofrito, cilantro, or garlic for richer taste.
- Ease of prep: Recipe timing confused some; cook veggies before chicken to avoid overcooking. Total prep time may be shorter than stated.
- Suggestions: Try wrapping in flour tortillas for a tasty twist. Adding black beans or corn could balance the rice-to-veggie ratio.
- Portions: Many noted an excess of rice; consider reducing the amount for a better balance with chicken and vegetables.
- Spice level: Despite the "Spicy" tag, most found it mild. Adjust seasonings to preference for more kick 🌶️.
