Most vegetables need 185 degrees Fahrenheit, rice 200 - this can work as long as you pick tougher meats that stand up to high temps such as chuck, brisket, flanken, or possibly even chicken thighs / drumsticks.

Arroz con Pollo? Rice needs a temp of at least 195 to Sous Vide properly (Cooks Illustrated has a YouTube video on this - they recommend 200 but my Sous Vide peaks at 195 and that seemed to work fine) so chicken thighs / drumsticks would hold up to that temp better.