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

Guajillo Chicken & Rice Bowls

with Tomatoes, Crispy Onions & Sour Cream

15 MIN
4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined) View recipe
  • with Cooked Pulled Pork
    includes 20 oz No Added Hormones, Antibiotic-Free, Cooked Pulled Pork View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    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.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    ingredients
    Guajillo Chicken & Rice Bowls with Tomatoes, Crispy Onions & Sour Cream
    Title
    • 20 oz Boneless Chicken Breast Pieces
    • 16 oz Cooked Rice With Sea Salt
    • ½ lb Grape Tomatoes
    • 2 oz Sliced Pickled Jalapeño Peppers
    • 6 Tbsps Pepper Sofrito
    • ½ cup Sour Cream
    • ⅔ cup Guajillo Chile Pepper Sauce
    • ⅔ cup Crispy Onions
    • 4 tsps Honey
    Prepare the ingredients
    1 Prepare the ingredients

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

    Cook the chicken & tomatoes
    2 Cook the chicken & tomatoes

    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.

    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to four 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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

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

    2 Cook the chicken & tomatoes

    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.

    Cook the chicken & tomatoes
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to four 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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