Healthy Macro Friendly Mexican Chicken & Rice! Less than 500 calories
Healthy Macro Friendly Mexican Chicken & Rice! Less than 500 calories! is a easy Mexican recipe that serves 4. 560 calories per serving. Recipe by Jalalsamfit on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $7.93 total, $1.98 per serving
Ingredients
- 1 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
- 1 tsp Garlic Powder (ground)
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Lime Juice (freshly squeezed)
- 2 tbsp Olive Oil (or any neutral cooking oil)
- 1 medium Onion (chopped)
- 1 medium Bell Pepper (any color, chopped)
- 1 cup Black Beans (canned, drained and rinsed)
- 1 cup Long Grain White Rice (washed thoroughly)
- 1 can (14.5 oz) Canned Chopped Tomatoes
- 2 cups Water
- 2 tbsp Fresh Coriander (Cilantro) (chopped)
- 2 stalks Green Onion (sliced)
Instructions
Season the Chicken
In a bowl, combine garlic powder, paprika, oregano, cumin, chili powder, salt, pepper and lime juice. Add the chicken pieces and toss until evenly coated. If the color doesn’t change, the chicken isn’t well seasoned.
Time: PT5M
Sear the Chicken
Heat olive oil in the skillet over medium heat. Add the seasoned chicken and cook for about 3 minutes, stirring occasionally, until the outside is lightly browned but not fully cooked.
Time: PT3M
Temperature: medium heat
Add Vegetables and Beans
Add the chopped onion, bell pepper and drained black beans to the skillet. Sauté for 3 minutes until the onion becomes translucent.
Time: PT3M
Temperature: medium heat
Toast the Rice
Stir in the washed rice, sprinkle a pinch of the seasoning mix, and toast for 2 minutes, allowing the rice to absorb the flavors and turn slightly golden.
Time: PT2M
Temperature: medium heat
Add Tomatoes and Water
Pour in the canned chopped tomatoes and 2 cups of water. Increase the heat to bring the mixture to a rolling boil.
Time: PT5M
Temperature: high heat
Simmer Until Rice Is Tender
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 12 minutes until the rice has absorbed the liquid and is tender.
Time: PT12M
Temperature: low heat
Garnish and Serve
Remove from heat, sprinkle chopped fresh coriander and sliced green onion over the top, give a gentle stir, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 25g
- Carbohydrates
- 75g
- Fat
- 12g
- Fiber
- 9g
Dietary info: High-Protein, Gluten-Free, Dairy-Free, Nut-Free
Allergens: None
Ingredient Substitutions
- Instead of Chicken Breast: Turkey Breast, Firm Tofu
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Chili Powder: Paprika + cayenne blend
- Instead of Lime Juice: Lime zest + a splash of water
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Onion: Shallot
- Instead of Bell Pepper: Poblano pepper
- Instead of Black Beans: Kidney beans, pinto beans
- Instead of Long Grain White Rice: Brown rice (increase water), Quinoa
- Instead of Canned Chopped Tomatoes: Fresh diced tomatoes (1.5 cups)
- Instead of Fresh Coriander (Cilantro): Parsley
- Instead of Green Onion: Chives
Equipment Needed
- Large Skillet or Sauté Pan
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Wooden Spoon or Spatula
- Lid for Skillet
- Colander
- Can Opener
Critical Steps — Do Not Skip
- Season the chicken thoroughly
- Toast the rice before adding liquid
- Simmer covered on low heat for exactly 12 minutes
Chef Tips from the Video
- Use fresh lime juice for the brightest flavor
- Toasting the rice adds a subtle nutty depth
- If you like extra heat, add a pinch of cayenne pepper with the spices
Troubleshooting
Rice is undercooked and still crunchy
Add ¼ cup more water, cover and simmer for another 5 minutes.
Dish is watery
Uncover and cook on low heat for a few more minutes to evaporate excess liquid.
Chicken is dry
Do not over‑cook the chicken in the first step; it should be only lightly browned before the rice finishes cooking.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Cool completely, then freeze in freezer‑safe bags for up to 2 months.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Chop onions, bell pepper and cilantro a few hours ahead and store in the fridge
- Cooked rice can be prepared a day earlier; reheat with a splash of water
- Seasoned chicken can be marinated up to 24 hours for extra flavor
Frequently Asked Questions
What is the cultural significance and history of Mexican Chicken and Rice in Mexican cuisine?
Mexican Chicken and Rice, often called "Arroz con Pollo," is a traditional comfort dish that dates back to Spanish colonial times, blending European rice techniques with native Mexican ingredients like chilies, cilantro and lime. It is a staple at family gatherings, celebrations and everyday meals across Mexico.
What are the traditional regional variations of Mexican Chicken and Rice in Mexico?
In the Yucatán, the dish may include achiote and orange juice, while in northern Mexico it often features poblano peppers and a richer tomato base. Coastal versions add seafood or use coconut milk for a tropical twist.
How is Mexican Chicken and Rice traditionally served in Mexican households?
It is typically served hot, garnished with fresh cilantro and lime wedges, alongside warm tortillas, avocado slices, and sometimes a side of black beans or a simple salad. It is enjoyed as a main course for lunch or dinner.
What occasions or celebrations is Mexican Chicken and Rice traditionally associated with in Mexican culture?
Arroz con Pollo is a go‑to dish for birthdays, holidays like Día de los Muertos, and family reunions because it can feed a crowd and showcases comforting, familiar flavors.
What makes Mexican Chicken and Rice special or unique in Mexican cuisine?
The combination of seasoned chicken, toasted rice, and bright lime creates a balanced dish that is both hearty and refreshing. The toasting step adds a nutty depth that distinguishes it from plain rice dishes.
What are the most common mistakes to avoid when making Mexican Chicken and Rice?
Common errors include over‑cooking the chicken before the rice absorbs liquid, skipping the rice‑toasting step, and using too much water which leads to soggy rice. Follow the timing closely and keep the lid on while simmering.
Why does this Mexican Chicken and Rice recipe toast the rice before adding liquid instead of adding it directly?
Toasting the rice coats each grain with oil and spices, enhancing flavor and creating a firmer texture that prevents the rice from becoming mushy during the simmering stage.
Can I make Mexican Chicken and Rice ahead of time and how should I store it?
Yes, let the dish cool, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or in the microwave, stirring to restore moisture.
What texture and appearance should I look for when the Mexican Chicken and Rice is done cooking?
The rice should be fluffy and each grain slightly golden from the toast, with no visible liquid at the bottom. The chicken should be tender and coated in the tomato‑spice sauce, and the vegetables should be softened but still vibrant.
What does the YouTube channel Jalalsamfit specialize in?
Jalalsamfit focuses on quick, high‑protein, health‑oriented meals that blend global flavors with practical home‑cooking techniques, often featuring lean proteins and balanced macros.
How does the YouTube channel Jalalsamfit's approach to Mexican cooking differ from other Mexican cooking channels?
Jalalsamfit emphasizes nutrition and protein content, using lean chicken and beans, while many traditional Mexican channels prioritize authentic flavor without a specific focus on macro balance. The channel also streamlines recipes for speed and minimal cleanup.
Last updated: August 31, 2026
