Arroz con Pollo Preparation

Red and green peppers brighten up this classic Latin favorite.

Arroz con Pollo Preparation

Included Ingredients

Chicken Breast, Tomatoes Diced (diced tomatoes, tomato juice, sea salt, calcium chloride, citric acid.), Tomato Sauce (Tomatoes, Less Than 2% Of: Salt, Onion Powder, Garlic Powder, Citric Acid, Natural Flavors), Spice Chili Powder, Spice Paprika, Spice Cumin, Salt (Salt, calcium silicate (an anticaking agent)), Spice Black Pepper, Spice Garlic (Minced) (garlic, water, Olive Oil, citric acid (preservative).), Spice Turmeric, Red Pepper (diced), Green Pepper (diced), Spice Onion Powder

Groceries Needed

  • Rice of choice
  • Cheese
  • Avocado

Optional Additions

  • Chili powder (for stronger flavor)
  • Cumin (for stronger flavor)
  • Turmeric (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Shred or cube chicken and allow to soak in juice prior to serving. Serve over bed of rice topped with cheese and fresh avocado.

Alternative Serving Suggestions:

Mexican Chicken & Rice Soup Recipe

Arroz Con Pollo Rice & Chicken Balls

Low Carb Serving Idea:

Add avocado, riced cauliflower or a blend of half brown rice and half riced cauliflower and lots of lettuce!

Small

3 servings

Oven

Thaw meal in the refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sautee setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | ½ tsp

Cumin | ¼ tsp

Turmeric | ⅛ tsp

Medium

6 servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chili Powder | 1 tsp

Cumin | ½ tsp

Turmeric | ¼ tsp

Nutrition Facts

Serving Size | 5 oz (142 g)

220 Calories | 4.5g Total Fat | 7g Carbs | 3g Fiber | 36g Protein | 4g Sugars | 1g Sat. Fat | 870 mg Sodium

Allergens: None.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.