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High Protein Mexican Chicken and Rice
A flavorful one-pan Mexican-style chicken and rice dish seasoned with garlic powder, paprika, cumin, and chili powder. The chicken is cooked with black beans, bell pepper, and onion before rice is added and simmered in tomato sauce. Garnished with coriander and green onion for a complete, high-protein meal.
Ingredients
- 300 g chicken breast (diced)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- salt
- black pepper
- 1 squeeze lime juice
- 1 medium onion (chopped)
- 1 medium bell pepper (chopped)
- 200 g black beans (canned, drained)
- 150 g white rice (uncooked, washed)
- 400 g canned chopped tomatoes
- 250 ml water
- fresh coriander (chopped) optional
- green onion (sliced) optional
Steps
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1Season chicken breast with garlic powder, paprika, oregano, cumin, chili powder, salt, pepper, and a squeeze of lime juice. Mix until the color changes — if it doesn't change, it's not well seasoned.Tip: If the color doesn't change, add more seasoning.
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2Cook the chicken on medium heat for 3 minutes before adding chopped onions, bell pepper, and black beans.~3 min
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3Add washed uncooked rice, season again, and toast the rice briefly.Tip: Toasting the rice adds flavor and helps it cook evenly.~2 min
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4Add a can of chopped tomatoes and water. Bring to a boil.
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5Cover and cook on low heat for 12 minutes until the rice is fully cooked.~12 min
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6Garnish with coriander and green onion and enjoy.
Nutrition (per serving)
480
Calories
45g
Protein
55g
Carbs
8g
Fat
6g
Fiber
Cultural Context
Inspired by traditional Mexican arroz con pollo, this fitness-friendly version keeps the bold spices and satisfying one-pan cooking while reducing fat. Black beans add extra protein and fiber.
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