Cheesy Chicken & Mexican-Spiced Rice with Roasted Poblano Peppers & Onion

Cheesy Chicken & Mexican-Spiced Rice

with Roasted Poblano Peppers & Onion

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

In this dish, our boldly spiced chicken is generously covered by a blanket of melty monterey jack cheese—perfectly accompanied by tender roasted vegetables and creamy guacamole. We're serving it all with a hearty side of rice and beans cooked with same zesty blend of Mexican spices.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cheesy Chicken & Mexican-Spiced Rice with Roasted Poblano Peppers & Onion
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • 1 Red Onion
  • 2 Poblano Peppers
  • ½ cup Guacamole
  • 4 oz Shredded Monterey Jack Cheese
  • 1 15.5-Oz Can Black Beans
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
Prepare the ingredients & make the creamy guacamole
1 Prepare the ingredients & make the creamy guacamole

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Roughly chop the pickled peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, guacamole, and 2 teaspoons of water; season with salt and pepper. 

Cook the rice & beans
2 Cook the rice & beans

In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Start the chicken & vegetables
3 Start the chicken & vegetables

Meanwhile, transfer the onion wedges and sliced peppers to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 18 minutes. Leaving the oven on, remove from the oven. 

Finish & serve your dish
5 Finish & serve your dish

Carefully top the roasted chicken with the cheese. Return to the oven and roast 2 to 3 minutes, or until the vegetables are tender when pierced with a fork, the cheese is melted, and the chicken is cooked through.* Remove from the oven. Transfer the finished chicken to a cutting board. When cool enough to handle, slice crosswise. Serve the finished rice and beans topped with the roasted vegetables, sliced chicken, and creamy guacamole. Enjoy!

*An instant-read thermometer should register 165°F.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the creamy guacamole
1 Prepare the ingredients & make the creamy guacamole

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Roughly chop the pickled peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, guacamole, and 2 teaspoons of water; season with salt and pepper. 

2 Cook the rice & beans

In a medium pot, combine the rice, drained beans, half the spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the rice & beans
Start the chicken & vegetables
3 Start the chicken & vegetables

Meanwhile, transfer the onion wedges and sliced peppers to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 18 minutes. Leaving the oven on, remove from the oven. 

5 Finish & serve your dish

Carefully top the roasted chicken with the cheese. Return to the oven and roast 2 to 3 minutes, or until the vegetables are tender when pierced with a fork, the cheese is melted, and the chicken is cooked through.* Remove from the oven. Transfer the finished chicken to a cutting board. When cool enough to handle, slice crosswise. Serve the finished rice and beans topped with the roasted vegetables, sliced chicken, and creamy guacamole. Enjoy!

*An instant-read thermometer should register 165°F.

Finish & serve your dish
Browse Steps
1 of 4