Pollo Tropical Brown Rice Recipe
Pollo Tropical brown rice is more than just a side. It is a hearty blend packed with nutrition and flavor, perfect for elevating any meal.
Equipment
- Mixing bowl
Ingredients
For the Bowl
- 2 medium-sized chicken breasts grilled and sliced
- 2 cups diced fresh pineapple
- 1 pouch of Ben’s Original™ Ready Rice™ Whole Grain Medley featuring Quinoa & Brown Rice with Garlic prepared as directed on the packaging
- 2 large ruby red bell peppers coarsely chopped
- 2 stalks of green onions finely sliced
- ½ teaspoon crushed red pepper flakes
- 1/3 cup chopped macadamia nuts plus 2 tablespoons reserved for topping
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 1/3 batch of the accompanying spicy peanut sauce recipe below
- 1 batch of zesty cilantro honey lime vinaigrette recipe below
- Fresh cilantro for garnish
For Cilantro Lime Vinaigrette
- ½ cup freshly squeezed lime juice
- 3 tablespoons of honey
- 1 teaspoon Dijon mustard
- 1 cup loosely packed fresh cilantro leaves
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
For Spicy Peanut Sauce
- ½ cup peanut butter creamy or crunchy, your choice
- ¼ cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 cloves garlic peeled and minced
- ½ inch piece of fresh ginger peeled and grated
- 1 jalapeño pepper seeded and minced
- 1 tablespoon sriracha sauce
- ¼ to ½ cup water as needed to achieve desired consistency
Instructions
Step 1: Prepare the Rice
- Start by preparing the Ben’s Original™ Ready Rice™ Whole Grain Medley featuring Quinoa & Brown Rice with Garlic. Heat as directed on the packaging. This task usually takes just a few minutes, making it a time-saving choice.
Step 2: Cook the Chicken
- While your rice is heating, fire up the grill or a skillet for your chicken breasts. Season the chicken well, with salt, pepper, and optional paprika to taste. Grill for about 6-7 minutes per side, until fully cooked. The internal temperature should hit 165°F. Once done, let it rest before slicing.
Step 3: Dice the Pineapple and Prep Veggies
- While waiting for the chicken, chop your fresh pineapple and bell peppers. The sweeter the pineapple, the better—it adds a fantastic contrast to the savory chicken. Dice the ruby red peppers into bite-sized pieces and finely slice the green onions.
Step 4: Prepare the Sauces
- It’s time to whip up the zesty cilantro honey lime vinaigrette and the spicy peanut sauce. Blend the ingredients for the vinaigrette until smooth. For the spicy peanut sauce, mix peanut butter, soy sauce, sesame oil, minced garlic, ginger, jalapeño pepper, sriracha, and enough water to achieve the consistency you like.
Step 5: Combine Ingredients
- In a large mixing bowl, combine the cooked rice, grilled chicken slices, fresh pineapple, chopped bell peppers, green onions, crushed red pepper flakes, macadamia nuts, shredded carrots, and diced red onion. Mix them gently to ensure even distribution.
Step 6: Dress the Dish
- Top your concoction with the spicy peanut sauce and the cilantro lime vinaigrette. Toss everything together until well coated.
Step 7: Serve and Garnish
- Finally, serve your Pollo Tropical brown rice in bowls. Add extra macadamia nuts for crunch and garnish with fresh cilantro. Your dish is ready to impress!
Notes
- Choose quality chicken. Always opt for fresh, free-range chicken for better flavor and nutrition.
- Cook the rice efficiently. Pre-packaged rice is a lifesaver for quick cooking. Use it instead of traditional methods to save time.
- Experiment with vegetables. Feel free to switch out bell peppers for others like zucchini or asparagus for variety.
- Make ahead. Prepare the rice and sauce in advance. They store well and can be combined when needed for a quick meal.
- Add your favorite protein. If chicken isn’t your thing, substitute with tofu, shrimp, or even grilled fish for a different twist.
Nutrition
Calories: 340kcal
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