Family Meal: Cheesy Mexican Chicken and Rice
with roasted red peppers
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Scott Gorsky
We hope you have high ceilings because after serving this meal, your family is likely to hoist you on their shoulders and parade you around the house like the hero you are. This one-skillet wonder of chicken and cheesy rice gets a bold kick from crushed tomatoes and a Mexican spice-infused seasoning blend. With roasted red peppers, green peas, and oozing, melty Oaxacan cheese, this has all the makings of a meal for the ages.
In Your Box
- 4 Boneless Skinless Chicken Breasts
- 15 oz. Crushed Tomatoes
- 1¼ cups Parboiled White Rice
- 5 oz. Frozen Peas
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4 oz. Shredded Chihuahua Cheese
- 3 oz. Roasted Red Peppers
- 3 Green Onions
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1 Tbsp. Taco Seasoning
- 1 Yellow Onion
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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Calories1800
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Carbohydrates262g
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Net Carbs258g
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Fat21g
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Protein118g
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Sodium2050mg
Recipe Steps
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
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1 Prepare the Ingredients
Halve and peel yellow onion. Cut halves into 1/4” dice. Drain, rinse, and cut roasted red pepper into 1/4" dice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, halve each breast into two cutlets. Season cutlets on both sides with half the taco seasoning (reserve remaining for rice) and a pinch of salt and pepper.
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2 Sear the Chicken
Heat 1 tsp. olive oil in a large oven-safe pan over medium-high heat. Add chicken cutlets to hot pan and cook on one side until well-browned, 2-3 minutes. Transfer to a plate and reserve pan; no need to wipe pan clean. Chicken will finish cooking in a later step.
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3 Start the Rice
Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, yellow onion, and white portions of green onions to hot pan. Cook until softened, 2 minutes. Add rice and remaining seasoning blend. Cook, stirring constantly, 1 minute, then add crushed tomatoes, half the cheese (reserve remaining for topping), and 1 3/4 cups water.
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4 Bake the Rice
Top mixture in pan with chicken and any accumulated juices. Increase heat to medium-high. Bring to a simmer, cover, and transfer pan to oven. If your pan is not oven-safe, transfer mixture to a 9 by 11 casserole. Bake until rice is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Tomatoes may settle at top of rice. They will be mixed back in later.
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5 Finish the Rice
Carefully remove pan from oven, transfer chicken to a plate, and rest 5 minutes. Stir peas, roasted red peppers, and half the green portions of green onions (reserve remaining for garnish) into rice. Top with remaining cheese and return pan to oven, uncovered, until cheese is melted, 5 minutes.
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6 Plate the Dish
Serve chicken and cheesy rice on a plate. Garnish with remaining green portions of green onions.
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