Veracruz-Style Chicken & Rice Bowl

with Tomatoes & Peppers

35 MIN

2 Servings

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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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