✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,371 meals in our database🧾 Macros sourced from Dinnerly🔄 Availability checked weekly
Nutrition per serving
Protein25% · 40.0g
Carbs48% · 76.0g
Fat27% · 19.0g
6.3g
Protein / 100 cal
Per serving, as packaged by Dinnerly. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
51th pctl
More protein than 51% of 1,366 meals
Protein density
6.3g /100cal
Leaner than 85% of meals
vs Poultry average
22% lighter
This640
Avg816
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal
Allergens & dietary
Contains⚠ Milk
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
1 red onion
1 poblano pepper
10 oz pkg ground chicken
5 oz white rice
¼ oz chorizo chili spice blend
2 (1 oz) cream cheese Milk
How to make it
1
Prep ingredients. Preheat oven to 425°F with a rack in the center. Halve onion and finely chop. Transfer ¼ cup chopped onion to a small bowl and reserve for step 5. Halve poblano pepper lengthwise, discard stem and seeds, then coarsely chop.
2
CHICKEN VARIATION. Heat 1 tablespoon oil in a medium pot or Dutch oven over medium-high. Add poblano and remaining onions; cook, stirring occasionally, until crisp-tender and just beginning to brown, about 5 minutes. Add ground chicken and ½ teaspoon salt; cook chicken, breaking up into smaller pieces, until browned, about 5 minutes. Spoon off and discard any fat.
3
Toast & season rice. To pot with chicken, add rice and chorizo chili spice blend; cook, stirring, until toasted, about 2 minutes. Stir in 1¼ cups water and all of the cream cheese. Bring to a boil, stirring to incorporate cream cheese.
4
Bake rice. Cover rice and bake on center oven rack until water is absorbed and rice is cooked through, about 17 minutes.
5
Pickle onion & serve. Meanwhile, to small bowl with reserved onions, add 1 tablespoon vinegar, ½ teaspoon sugar, and ¼ teaspoon salt; stir to combine. Let sit, stirring occasionally, while rice bakes. Fluff rice with a fork and season to taste with salt and pepper. Serve baked rice and chicken topped with pickled onion. Enjoy!
6
Spice it up. The chorizo chili spice blend and poblano peppers already add a little heat to this one-pot bake, but if you want to kick it up when it's time to serve, add hot sauce or chopped pickled jalapeños.
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