Arroz Con Pollo Bake

Number of servings


  • 2 Sunkist® Meyer lemons, zested and juiced
  • 2 cups freshly squeezed Sunkist Cara Cara Navel orange juice
  • 1 10-ounce can diced tomatoes with green chilies
  • 1 cup water
  • 2 small diced onion
  • 1 2-pound chicken breast tenders
  • 1 1-ounce package ranch dressing mix
  • 2 tablespoons olive oil
  • 1.5 cups converted long-grain white rice


Prep Time: 10 minutes

Cook Time: 45-50 minutes

  1. Preheat oven to 325°F.
  2. Combine tomatoes, freshly squeezed Sunkist® Meyer lemon and Cara Cara Navel orange juices, freshly grated zest, and water in a container and set aside.
  3. Cut chicken tenders in half diagonally, and then toss in a bowl with ranch dressing mix until well coated. Set aside.
  4. Heat olive oil in a 3-quart saucepan or Dutch oven over medium-high heat.
  5. Add diced onion and sauté about 4 minutes, until just tender.
  6. Add chicken and cook for 3 more minutes, stirring occasionally, then stir in rice.
  7. Add reserved Sunkist Meyer lemon and Cara Cara Navel orange juice mixture, and bring to a quick boil.
  8. Cover tightly and bake in preheated oven for about 40 minutes, until rice is tender and chicken is fully cooked.