There's NO Reason to be Eating Plain Chicken & Rice for Weight Loss
There's NO REASON to be Eating Plain Chicken & Rice for Weight Loss! is a easy Mexican recipe that serves 4. 580 calories per serving. Recipe by Jalalsamfit on YouTube.
Prep: 10 min | Cook: 29 min | Total: 49 min
Cost: $10.09 total, $2.52 per serving
Ingredients
- 1.5 pounds Chicken Breast (Boneless, skinless, cut into 1‑inch cubes)
- 2 tablespoons Lime Juice (Freshly squeezed)
- 1 teaspoon Dried Oregano (Mexican oregano if available)
- 1 teaspoon Garlic Powder (Or 2 cloves fresh garlic, minced)
- 1 teaspoon Paprika (Smoked paprika adds depth)
- 1 teaspoon Ground Cumin (Toasted lightly for aroma)
- 1 teaspoon Chili Powder (Adjust to desired heat)
- 1 teaspoon Salt (Kosher or sea salt, to taste)
- 0.5 teaspoon Black Pepper (Freshly ground)
- 2 tablespoons Olive Oil (For sautéing)
- 1 medium Onion (Diced)
- 1 large Bell Pepper (Diced; any color)
- 1 cup Black Beans (Canned, drained and rinsed)
- 1 cup Long Grain White Rice (Rinsed until water runs clear)
- 1 cup Diced Tomatoes (Canned, undrained)
- 1.5 cup Water (For simmering rice)
- 0.25 cup Fresh Cilantro (Chopped)
Instructions
Season the Chicken
Place cubed chicken in a bowl, add oregano, garlic powder, paprika, cumin, chili powder, salt, pepper and lime juice. Toss until evenly coated.
Time: PT10M
Sauté the Chicken
Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook, stirring occasionally, until golden brown, about 8 minutes.
Time: PT8M
Temperature: Medium heat
Set Chicken Aside
Transfer the browned chicken to a plate and set aside while you cook the vegetables.
Time: PT1M
Sauté Onions and Bell Pepper
In the same skillet, add the diced onion and bell pepper. Cook, stirring, for about 2 minutes until they begin to soften.
Time: PT2M
Temperature: Medium heat
Toast Beans and Rice
Add the rinsed black beans, rice and a pinch of the seasoning blend. Stir and let toast for 2 minutes, allowing the rice to absorb the oil and spices.
Time: PT2M
Temperature: Medium heat
Add Tomatoes and Water
Pour in the diced tomatoes with their juices and the water. Bring the mixture to a gentle bubble, scraping the bottom of the pan.
Time: PT3M
Temperature: Medium heat
Simmer Covered
Reduce the heat to low, cover the skillet with a tight‑fitting lid and let simmer for 12 minutes, or until the rice is tender and liquid is absorbed.
Time: PT12M
Temperature: Low simmer
Re‑incorporate Chicken and Finish
Uncover, return the chicken to the pan, add chopped cilantro and stir gently for 2 minutes until the chicken is heated through.
Time: PT2M
Temperature: Medium heat
Portion and Serve
Fluff the rice with a fork, divide the mixture into four equal portions and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 580
- Protein
- 58g
- Carbohydrates
- 50g
- Fat
- 12g
- Fiber
- 3g
Dietary info: High-Protein, Gluten-Free, Dairy-Free
Allergens: None
Ingredient Substitutions
- Instead of Chicken Breast: Chicken thighs, Turkey breast
- Instead of Lime Juice: Lemon juice
- Instead of Dried Oregano: Regular oregano
- Instead of Garlic Powder: Fresh garlic
- Instead of Paprika: Regular paprika
- Instead of Chili Powder: Cayenne pepper
- 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, Basmati rice
- Instead of Diced Tomatoes: Fresh diced tomatoes
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Skillet with Lid
- Wooden Spoon
- Measuring Spoons
- Measuring Cup
- Colander
- Citrus Juicer (optional)
Critical Steps — Do Not Skip
- Season the Chicken
- Sauté the Chicken
- Simmer Covered
Chef Tips from the Video
- Toast the spices (cumin, paprika) briefly in the oil before adding rice for deeper flavor
- Squeeze fresh lime juice over the finished dish for a bright finish
- Use a tight‑fitting lid to trap steam and achieve perfectly cooked rice
Troubleshooting
Rice is still crunchy after 12 minutes
Add ¼ cup more water, cover and simmer an additional 3‑5 minutes.
Dish is too 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 initially; it should be browned but still slightly pink before the final simmer.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in freezer‑safe bags for up to 2 months. Thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Cook the rice and beans a day ahead and refrigerate; reheat with a splash of water
- The seasoned chicken can be grilled or baked in advance and added at the end
- Portion leftovers into individual containers for quick lunches
Frequently Asked Questions
What is the cultural significance and history of Mexican‑Style High Protein Chicken and Rice in Mexican cuisine?
While not a traditional Mexican staple, the dish reflects the modern Mexican‑inspired home‑cooking trend that blends classic spices like cumin, oregano, and chili powder with the convenience of a one‑pot meal, making it popular for busy families seeking protein‑rich comfort food.
What are the traditional regional variations of chicken and rice dishes in Mexican cuisine?
In Mexico, arroz con pollo varies by region: the Yucatán version uses achiote and sour orange, the Central Mexican style adds peas and carrots, and the northern style often incorporates poblano peppers. The recipe on YouTube adapts these flavors with lime and cilantro for a fresh twist.
How is Mexican‑Style High Protein Chicken and Rice traditionally served in Mexico?
Traditionally, arroz con pollo is served on a large platter, garnished with fresh cilantro, lime wedges, and sometimes sliced avocado. It is often accompanied by a side of black beans or a simple salad.
What occasions or celebrations is chicken and rice commonly associated with in Mexican culture?
Chicken and rice dishes are everyday comfort foods but also appear at family gatherings, weekend lunches, and informal celebrations such as birthdays or community potlucks, where the hearty, shareable nature of the dish is appreciated.
How does Mexican‑Style High Protein Chicken and Rice fit into the broader Mexican cuisine tradition?
The dish showcases core Mexican flavor pillars—citrus, cumin, oregano, and chili—while embracing the modern emphasis on protein and quick preparation, illustrating how traditional tastes evolve to meet contemporary lifestyle needs.
What are the authentic traditional ingredients for Mexican‑Style High Protein Chicken and Rice versus acceptable substitutes?
Authentic ingredients include chicken, long‑grain rice, black beans, fresh lime, cilantro, and spices such as cumin, oregano, and chili powder. Acceptable substitutes are turkey instead of chicken, brown rice for added fiber, and fresh garlic in place of garlic powder.
What other Mexican dishes pair well with Mexican‑Style High Protein Chicken and Rice?
Serve the dish alongside a simple avocado‑lime salad, fresh pico de gallo, or a side of grilled corn (elote) for a complete Mexican‑themed meal.
What makes Mexican‑Style High Protein Chicken and Rice special or unique in Mexican cuisine?
Its one‑pot convenience, high protein content from chicken and beans, and the bright lime‑cilantro finish set it apart from more labor‑intensive traditional arroz con pollo recipes, making it ideal for quick weeknight meals.
What are the most common mistakes to avoid when making Mexican‑Style High Protein Chicken and Rice at home?
Common errors include overcooking the chicken before the rice absorbs liquid, lifting the lid during simmering which releases steam, and using too much water which results in soggy rice. Follow the timing and keep the lid on for best results.
Why does this Mexican‑Style High Protein Chicken and Rice recipe use a low simmer instead of a rapid boil?
A low simmer allows the rice to absorb liquid evenly without breaking the grains, resulting in fluffy rice. A rapid boil can cause the rice to cook unevenly and become mushy.
Can I make Mexican‑Style High Protein Chicken and Rice ahead of time and how should I store it?
Yes, the dish stores well. Cool it to room temperature, then refrigerate in an airtight container for up to three days. Reheat gently on the stovetop with a splash of water or in the microwave, stirring to redistribute moisture.
What does the YouTube channel Jalalsamfit specialize in?
The YouTube channel Jalalsamfit focuses on quick, high‑protein home‑cooking tutorials that blend global flavors with practical, budget‑friendly techniques for everyday cooks.
How does the YouTube channel Jalalsamfit's approach to Mexican cooking differ from other Mexican cooking channels?
Jalalsamfit emphasizes streamlined, one‑pot meals with a strong protein focus, using minimal equipment and time, whereas many other Mexican cooking channels often showcase more elaborate, multi‑step traditional recipes.
Last updated: August 31, 2026
