Pan method — revives the seasoning, keeps the chicken juicy, and gives the rice that perfect sautéed texture.
Arroz con Pollo
Meal credits 1
A Latin classic with an island twist — tender chicken simmered with rice, peppers, onions, and island spices for a vibrant, comforting one-pan meal full of flavor and color.
Ingredients
Organic Chicken, Sea Salt, Long Grain Rice, Lime, Olive Oil, Achiote, Red Bell Pepper, Green Bell Pepper, Red Onion, Garlic, Cilantro and Organic Chicken Stock.
| Nutrient | Unit | Value |
|---|---|---|
| Calories | kcal | 483 |
| Fat | Grams | 21 |
| Carb | Grams | 27 |
| Protein | Grams | 45 |
Heating Instructions
Squeeze a little lime and top with chopped cilantro or a few green olives for a bright, authentic Latin finish.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway through for even heating. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the rice.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil in a pan on medium. Add arroz con pollo, sauté 3–4 minutes, stirring often until hot and steamy.