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Cilantro-Lime Arroz con Pollo with Chipotle Crema
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Milk
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Under %{max_calories} calories
Chef
David Padilla
This meal has many amazing, tasty moving parts: succulent chicken, feisty pepper, hearty beans, the slight heat and flavor bounty of chipotle crema, fresh lime (and cilantro lime salt!), and delicious rice. With so much going on, it's amazing it gets distilled into one perfect meal. But amazement is our middle name. (Not Shirley like it says on the old birth certificate.)
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cilantro Lime Rice
- 1 Poblano Pepper
- 3 oz. Black Beans
- 1 Lime
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2 oz. Sour Cream
- 2 Green Onions
- ½ tsp. Chipotle Seasoning
- ½ tsp. Cilantro Lime Pepper Salt
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) EOd5KA3G
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Calories490
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Carbohydrates42g
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Net Carbs38g
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Fat17g
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Protein41g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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 Impossible burger, follow same instructions as chicken in Step 2, breaking up burger until heated through, 4-6 minutes.
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If using shrimp, follow same instructions as chicken in Steps 1 and 2, cooking undisturbed until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using flank steak, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Chipotle Crema
Trim and slice white portions of green onions into 1/2" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Halve lime and cut halves into wedges. Drain black beans.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Combine sour cream, 2 tsp. water, and chipotle seasoning in a mixing bowl. Set aside.Pat chicken dry, and season all over with1/4 tsp. salt and a pinch of pepper. -
2 Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken, poblano pepper, white portions of green onions, and cilantro lime pepper salt to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Cook the Rice
Add cilantro lime rice, and black beans to hot pan. Stir occasionally until combined and heated through, 2-3 minutes.
Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing with chipotle crema and green portions of green onions. Squeeze lime wedges over meal to taste. Bon appétit!
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