Mexican · Dinner
Mexican Rice with Chicken (High-Protein)
Mexican rice simmered with sofrito of tomato, onion and garlic in chicken broth with cumin, folded with seared chicken breast and black beans, then finished with cotija cheese and cilantro for a savory, tomato-forward weeknight bowl.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
599Calories
54.1gProtein
17.3gFat
61.8gCarbs
6.5gSugar
7.8gFiber
1176mgSodium
140mgChol
5.1gSat Fat
1045mgPotassium
215mgCalcium
4.4mgIron
0.4mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the chicken breast into 1/2-inch pieces and season with salt and pepper. Dice the tomato and onion, mince the garlic, and chop the cilantro.
2
Saute
Heat olive oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes until translucent, then add chicken and sear for 4 minutes until opaque.
3
Simmer
Stir in tomato paste, cumin, and chili powder; cook 1 minute. Add rice and stir 2 minutes until coated. Pour in stock and tomato, bring to a boil, then cover, reduce to low, and simmer 18 minutes until rice is tender and liquid is absorbed.
4
Plate
Fold in black beans off heat until warmed through. Spoon into a bowl, scatter cotija cheese and cilantro over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 190g190g white rice, uncooked
- 480ml480ml chicken stock
- 170g170g black beans, cooked
- 11 tomato
- 11 onion
- 4 cloves4 cloves garlic
- 60g60g tomato paste
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp chili powder
- 28g28g olive oil
- 56g56g cotija cheese
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- black pepper to taste
