Arroz con Pollo

This recipe was created by Chef Akeisha Hayde at Harvard University during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 14
Serving Size: 1 cup

Ingredients

1 box Mexican Fiesta Rice
1 tablespoon Olive oil
1/2 cup Onion, 1/2” dice
1/2 cup Suntan peppers, 1/2” dice
2 tablespoons Garlic, minced
1 cup Black beans
12 ounces Gardein Chick’n Strips
1/2 cup Cilantro, chopped
1/4 cup Scallions, thinly sliced on bias

Preparation

1. Sauté onion, peppers & garlic in olive oil.
2. Add water per rice mix instructions. Stir in seasoning packet and black beans. Bring to broth to a simmer and remove from heat.
3. Dice Gardein Chick’n strips and roast in oven until crisp.
4. In a hotel pan mix broth with rice & Gardein Chick’n. Cover tightly with parchment paper and foil.
5. Bake in 350°f oven until water has been absorbed and rice is cooked through.
6. Fluff rice and spoon into serving dish. Garnish with cilantro and scallions.

Nutrition information

Calories: 135 Total Fat: 3.6g Saturated Fat: 0.7g Cholesterol: 2mg Trans Fat: 0g Sodium: 158mg Carbohydrate: 2mg Fiber: 3.2g Sugar: 1.7g Protein: 7.6g