Veracruz-Style Chicken & Rice Bowl with Tomatoes & Peppers

Veracruz-Style Chicken & Rice Bowl

with Tomatoes & Peppers

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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.

From the Test Kitchen

For a spin on traditional Veracruz sauce—a specialty from the historic Mexican coastal city—we're swapping in tender bites of chicken and cooking them in a bright, spicy mix of juicy tomatoes, pickled jalapeños, briny capers, and more.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Veracruz-Style Chicken & Rice Bowl with Tomatoes & Peppers
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Red Rice Blend
  • 4 oz Grape Tomatoes
  • 4 oz Sweet Peppers
  • 1 Lime
  • 1 Tbsp Capers
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 tsp Whole Dried Oregano
  • 1½ Tbsps Golden Raisins
time-saving
tips & techniques
Cook the rice
1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the oregano. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, raisins, capers, the juice of 2 lime wedges, 1/3 cup of water (carefully, as the liquid may splatter), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened. 

Finish & serve your dish
5 Finish & serve your dish

Add the cooked chicken to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil; stir to combine. Serve the finished rice topped with the finished chicken and vegetables. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Cook the rice
1 Cook the rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes; place in a bowl and season with salt and pepper. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. 

Prepare the ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and the oregano. Stir to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the seasoned tomatoes, raisins, capers, the juice of 2 lime wedges, 1/3 cup of water (carefully, as the liquid may splatter), and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently and pressing down on the tomatoes with the back of a spoon, 3 to 4 minutes, or until slightly softened. 

Cook the vegetables
Finish & serve your dish
5 Finish & serve your dish

Add the cooked chicken to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated and combined. Turn off the heat. To the pot of cooked rice, add the lime zest and 2 teaspoons of olive oil; stir to combine. Serve the finished rice topped with the finished chicken and vegetables. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

Browse Steps
1 of 5