Guajillo Chicken & Rice Bowls with Tomatoes, Crispy Onions & Sour Cream

Name: Guajillo Chicken & Rice Bowls with Tomatoes, Crispy Onions & Sour Cream
Cook time: 15 min
Total time: 15 min
Cuisine: Mexican, Latin American, American
Ingredients: 10 oz Boneless Chicken Breast Pieces; 8 oz Cooked Rice; 4 oz Grape Tomatoes; 1 oz Sliced Pickled Jalapeño Peppers; 3 Tbsps Pepper Sofrito; ¼ cup Sour Cream; ⅓ cup Guajillo Chile Pepper Sauce; 2 tsps Honey; ⅓ cup Crispy Onions

3 steps

Cook:15min

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Here, smoky guajillo-chile sauce and sweet honey coat pieces of chicken as they cook in the pan. Decadent toppings of crispy onions, spicy jalapeños, and cooling sour cream elevate the dish to another level.

Updated at: Tue, 16 Jul 2024 18:38:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories484.2 kcal (24%)

Total Fat19.1 g (27%)

Carbs41.6 g (16%)

Sugars9.8 g (11%)

Protein40 g (80%)

Sodium743.1 mg (37%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

10 ozBoneless Chicken Breast

Pieces

8 ozRice

Cooked

4 ozgrape tomatoes

1 ozPickled Jalapeño Peppers

Sliced

3 TbspsSofrito

Pepper

¼ cupsour cream

⅓ cupguajillo chile pepper sauce

2 tspshoney

⅓ cuponions

crispy

Instructions

Step 1

Wash, dry, and halve the tomatoes. Roughly chop the jalapeño peppers. Thoroughly wash your hands immediately after handling.

Step 2

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and pepper sofrito (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Add the honey, guajillo sauce (carefully, as the liquid may splatter), and 1 tablespoon of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the chicken is coated and cooked through.

Step 3

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to two serving bowls; drizzle with olive oil and season with salt and pepper. Serve the finished rice topped with the cooked chicken and tomatoes, sour cream, crispy onions, and as much of the chopped jalapeño peppers as you'd like, depending on how spicy you'd like the dish to be. Enjoy!

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