Puerto Rican arroz con pollo

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Puerto Rican arroz con pollo

Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 580 Calories/Serving

35–50 Minutes

This Puerto Rican–inspired rice and chicken dish develops layers of flavor from our house-made tomatillo sauce and adobo spice blend.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket adobo spice blend (onion powder - granulated garlic - cumin - sweet paprika - chili powder - dried Mexican oregano)
  • 1 organic yellow onion
  • ¾ cup long-grain white rice
  • ¼ pound organic sweet mini peppers
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket tomatillo simmer sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
  • ½ cup organic peas

Nutrition per serving

Calories: 580, Protein: 31g (62% DV), Fiber: 9g (36% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 95mg (32% DV), Sodium: 150mg (6% DV), Carbohydrates: 77g (26% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces; season generously with salt and pepper and the adobo spice blend.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pot. Meanwhile, start preparing the vegetables and rice.


Prep the vegetables and rice

  • Peel and coarsely chop the onion.
  • Rinse the rice.
  • Remove the stems from the sweet mini peppers, shake out any seeds, and thinly slice the peppers crosswise into rings.
  • Coarsely chop the cilantro for garnish.


Cook the arroz con pollo

In the same pot used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Stir in the rice and cook until lightly toasted, 1 to 2 minutes. Add the tomatillo simmer sauce base and 1 cup [2 cups] water. Add the peppers, peas, and chicken and any accumulated juices and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the rice is tender, the peppers are softened, and the chicken is cooked through, 15 to 20 minutes.


Transfer the arroz con pollo to individual bowls, garnish with the cilantro, and serve.
Kids Can!
  • Rinse the rice.
  • Shake out the seeds from the peppers.
  • Measure the water for the arroz con pollo.
  • Garnish with the cilantro.