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
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 Sep 2026- Flavor: Many found the dish milder than expected given the spice-forward ingredient list; some added hot sauce, Sriracha, or extra seasoning to bring it to life 🌶️. The smoky lime crema was a highlight and helped tie the bowl together.
- Ease of prep: Most found it straightforward to cook, and several noted the actual cook time was closer to 35–40 minutes rather than the 60 minutes listed on the card.
- Suggestions: Use apple juice instead of water when cooking the rice for richer flavor, and consider jasmine or white rice in place of brown for better texture and absorption. Add extra peppers, corn, or black beans to boost the veggie-to-rice ratio, and try a Tex-Mex tomato paste for a more complex base. Cooking the vegetables before the chicken prevents the chicken from drying out while waiting for the veggies to soften.
- Leftovers: The dish makes generous portions — some got three to four meals out of a two-serving pack. Leftovers work well wrapped in tortillas or topped with a poached egg for breakfast 🎉.
- Portions: Rice quantity was consistently flagged as too large relative to the chicken and vegetable amounts; reduce rice or add more protein to balance the bowl.
Reviews from our home cooks
I think the timing is off on this recipe. Total cook time only took about 35 minutes, was very confused by the card saying 60. Also the recipe said to cook chicken and then add veggies but in all the other HF recipes I've cooked I've always done veggies first as they take longer. I ended up taking the chicken out of the pan to cook the veggies because it would have been over cooked. I also felt the portion of rice was WAY more than normal and it ended up being way too much for two people.
The recipe was good but I would suggest a sofrito base. I don't think the pepper & onion with the chicken was enough to deepen the flavor. Add cilantro & garlic.
The creaminess of the spicy crema complimented everything else fairly well.
Pretty good flavor. A few too many vegetables for us, but still good.
They were good actually wrapped them up some flour tortillas and taste it even better
This was a big hit with my family. Will definitely order it again when it is available.
The brown rice had a noticeable qty of hulls remaining attached even after rinsing 4x. 1st time getting a meal that used brown rice. Otherwise delish.
This recipe should really includes beans. It felt like something was missing.
It was good, but not quite arroz con pollo and not quite great either. I feel like the recipe needed more fine-tuning to really get the taste down.
So glad to finally see some brown rice on the menu! Hoping to see more of that as well as alternative pastas!
