Arroz Seco
Bring vibrant Peruvian flavors to your table with this colorful and satisfying Arroz Seco recipe. Featuring tender, seasoned chicken breasts nestled in aromatic, cilantro-infused rice, this dish is a symphony of textures and tastes. A medley of sautéed onions, garlic, and bell peppers creates a flavorful base, while the smoky warmth of cumin and paprika adds depth. Sweet pops of peas and corn provide delightful bursts of freshness, all cooked to perfection in rich chicken broth. Ready in just 50 minutes, this hearty, one-pot wonder is perfect for family dinners or entertaining guests. Serve with lime wedges and a sprinkle of fresh cilantro for an irresistible citrusy finish. Perfect for lovers of easy, flavorful rice recipes and Peruvian cooking!
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Recipe Information
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
Instructions
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
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.
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.
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.
Pour in the chicken broth, chopped cilantro, ground cumin, paprika, salt, and pepper. Stir well to combine. Bring the mixture to a boil.
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.
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.
Once the rice is fully cooked, slice the reserved chicken breasts and return them to the pot, nestling them into the rice.
Fluff the rice with a fork, ensuring the chicken and vegetables are evenly distributed throughout.
Serve the arroz seco hot, garnished with additional cilantro and lime wedges on the side for a bright, citrusy touch.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 32.9 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2729 mg | 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.
