Meal Kit

Arroz con Pollo

and Mexican rice

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • 4 Oregano Sprigs
  • 1 Roma Tomato
  • 1 oz. Pimento Stuffed Olives
  • 2 Boneless Skinless Chicken Breasts
  • ¾ cup Parboiled White Rice
  • 2 Tbsp. Mexican Rice Seasoning
  • 2 oz. Frozen Peas
  • 1 Lime

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem and mince oregano. Slice tomato into ¼” rounds. Halve lime. Juice one half and quarter remaining half. Cut olives into ¼" rounds. Rinse chicken, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Sear the Chicken

    Heat a medium oven-safe pan over high heat. Add 2 tsp.olive oil and chicken and sear until golden brown, 2-3 minutes on each side. Transfer to a plate, sprinkle with a pinch of Mexican rice seasoning, and return pan to medium-high heat (no need to clean pan).

  3. 3

    Toast Rice

    In the same pan used to sear chicken, add rice, and white portions of green onions and cook until rice is are lightly toasted, 1-2 minutes.

  4. 4

    Cook Rice

    Add Mexican rice seasoning, minced oregano (reserve a bit for garnish), and 1 ½ cups water to the pan and turn heat to high. Bring to a boil, cover, and place in oven for 15 minutes.

  5. 5

    Add Chicken

    Remove cover and stir peas and olives into rice. Nestle chicken and any accumulated juices into rice. Replace cover and return to oven until rice is tender and chicken has reached a minimum internal temperature of 165 degrees, 8-10 minutes.

  6. 6

    Plate the Dish

    Place a portion of rice on a plate and top with a piece of chicken. Arrange tomato next to rice and season with a pinch of salt. Garnish with green portions of green onions, remaining oregano and lime wedges.

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