Arroz con Pollo Mexicano
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 55 min · Chicken · gluten-free, dairy-free, high-protein
536 cal
34g protein
55g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb bone-in chicken thighs
- 3/4 cup long-grain white rice
- 1 roma tomatoes
- 1 white onion
- 1 garlic cloves
- 1/2 cup frozen peas and carrots
- 1 1/4 cups chicken broth
- 1 tbsp vegetable oil
- 1/4 tsp ground cumin
Method (tap to check — screen stays awake)
- Season and brown the chicken thighs in oil over medium-high heat for 4 minutes per side, then remove.
- Add the rice to the pot and toast in the oil for 3 minutes until pale golden.
- Blend tomatoes, onion, and garlic, then pour over the rice with the cumin and cook for 2 minutes.
- Add the chicken broth and return the chicken to the pot.
- Cover and simmer over low heat for 20 minutes.
- Scatter in the peas and carrots, cover, and cook 5 more minutes until the rice is tender and liquid absorbed.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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