Arroz Seco

Arroz Seco is a vibrant, flavor-packed one-pot meal that brings Latin-inspired comfort to your dinner table. Featuring tender, pan-seared chicken breasts nestled in a bed of aromatic, golden rice infused with cumin, paprika, and fresh cilantro, this dish is as visually stunning as it is delicious. A medley of sautéed onions, garlic, and colorful bell peppers adds depth, while peas and sweet corn provide bursts of texture and sweetness. The rice is delicately toasted and simmered to perfection in rich chicken broth, creating a fluffy and flavorful base. Finished with lime wedges and a cilantro garnish, this easy-to-make recipe is perfect for weeknight dinners or casual gatherings, offering a hearty and satisfying meal in just under an hour.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces chicken breasts
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic cloves, minced
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 2 cups medium grain rice
• 3 cups chicken broth
• 1 cup cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup frozen peas
• 0.5 cup corn kernels
• 4 pieces lime wedges

Directions

Step 1

Begin by seasoning the chicken breasts with salt and black pepper on both sides.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until browned and cooked through. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, minced garlic, red bell pepper, and green bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Step 4

Stir in the rice, ensuring it is well coated with the oil and vegetables. Cook for an additional 2 minutes to toast the rice lightly.

Step 5

Pour in the chicken broth, chopped cilantro, ground cumin, paprika, salt, and pepper. Stir well to combine. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and let the rice cook for about 15 minutes. Do not lift the lid during this time.

Step 7

After 15 minutes, uncover and scatter the peas and corn over the rice. Cover again and cook for an additional 5 minutes, allowing the peas and corn to heat through.

Step 8

Once the rice is fully cooked, slice the reserved chicken breasts and return them to the pot, nestling them into the rice.

Step 9

Fluff the rice with a fork, ensuring the chicken and vegetables are evenly distributed throughout.

Step 10

Serve the arroz seco hot, garnished with additional cilantro and lime wedges on the side for a bright, citrusy touch.

Nutrition Facts

Serving size	2471.3 grams (2471.3g)

Amount per serving	% Daily Value*
Calories	1892

Total Fat 61.50g	79%
Saturated Fat 10.90g	55%
Polyunsaturated Fat 4.00g
Cholesterol 286mg	95%
Sodium 4376mg	190%
Total Carbohydrate 193.90g	71%
Dietary Fiber 26.40g	94%
Total Sugars 32.90g
Protein 144.80g	290%

Vitamin D 0IU	0%
Calcium 376mg	29%
Iron 16mg	89%
Potassium 2729mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 30.4%

Carbs: 40.6%