Mexican Red Rice with Chicken — Arroz Rojo con Pollo y Verduras
Mexican red rice cooked with shredded chicken, charred poblano strips, sweet corn, carrot, and peas in tomato-cumin broth, finished with crema, queso fresco, sliced avocado, and chopped cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 0.75 white onion and 2 medium carrots (1cm pieces). Mince 6 garlic cloves. Finely chop 2 medium tomatoes. Measure 240g rice, 120g corn, 120g peas, 60g crema, 60g queso fresco, 4 tbsp cilantro. Slice 120g avocado. Cut lime into wedges.
Simmer
Place 400g chicken thighs, 1 tsp salt, 2 bay leaves, and 0.75 onion in a large saucepan with water to cover by 2cm. Simmer over medium-low 14 minutes until opaque. Drain, reserve 600ml broth, shred finely.
Char
Char 2 poblanos over a flame 8 minutes total, turning every 2 minutes until blackened. Steam covered 5 minutes. Peel under cold water, stem, seed, slice into 1cm strips.
Build
Heat 4 tbsp oil in a large heavy lidded pan over medium-high 1 minute. Add diced onion, cook 5 minutes. Add garlic, cook 30 seconds. Add tomato paste, cook 1 minute until darkened. Stir in chopped tomato, cumin, oregano, salt, pepper; cook 3 minutes until brick red.
Toast
Add 240g rice to the pan, toast 2 minutes until pale red-orange. Pour in 600ml reserved broth. Scatter carrot and poblano strips around rice. Bring to a simmer over medium-high, then reduce to medium-low, cover tightly, cook 15 minutes without lifting the lid.
Finish
Lift lid and scatter corn, peas, and shredded chicken over rice. Cover and cook over low 4 minutes until heated through and rice is tender. Rest covered 4 minutes. Fluff gently.
Plate
Top the rice with avocado slices, crema, crumbled queso fresco, and chopped cilantro. Serve from the pan with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.