Express
Family
Cheesy Chicken Arroz con Pollo
with sour cream and crispy tortillas
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
Chef
Maija Barnes
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked White Rice
- 8 oz. Fire Roasted Diced Tomatoes
- 6 oz. Mixed Diced Peppers
- 4 fl. oz. Enchilada Sauce
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2 oz. Shredded Cheddar Cheese
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2 oz. Light Sour Cream
- 1 oz. Tortilla Strips
- 3 tsp. Adobo Seasoning
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.
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Nutrition (per serving)
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Calories460
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Carbohydrates43g
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Net Carbs39g
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Fat13g
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Protein38g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
Before You Cook
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
Customize It Instructions
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken and Peppers
Pat chicken dry and season all over with 1/4 tsp. salt and a pinch of pepper.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add peppers and chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. -
2 Add the Sauce and Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Add tomatoes, enchilada sauce (to taste), and adobo seasoning to hot pan with chicken and bring to a simmer.Once simmering, add rice and stir to combine. Reduce heat to medium.Cover and stir occasionally until rice is heated through, 3-4 minutes. -
3 Add the Cheese
Top rice mixture with an even layer of cheese. Cover and let melt, 1-2 minutes.
Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping rice mixture with sour cream and tortilla strips. Bon appétit!
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