Mexican · Dinner
Mexican Red Rice (High-Protein)
Mexican red rice built on bulgur and black beans simmered in tomato-chile broth with shredded chicken breast, finished with cotija cheese. Toasted cumin and chili powder provide depth, while lime and cilantro brighten the plate.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
565Calories
51.2gProtein
15.8gFat
62.1gCarbs
6.2gSugar
14.3gFiber
1180mgSodium
78mgChol
4.9gSat Fat
1050mgPotassium
220mgCalcium
5.9mgIron
0.4mcgVitamin B12
12mgVitamin C
protein-rich
high-fiber
low-cholesterol
high-protein
Instructions
1
Prep
Dice the onion, mince the garlic, and shred the chicken breast into bite-size pieces.
2
Sauté the onion and garlic in olive oil over medium heat for 3 minutes until softened, then bloom the tomato paste, chili powder, cumin, and paprika for 1 minute until fragrant.
3
Add bulgur and stir for 1 minute until coated, then pour in tomato, stock, and black beans; simmer covered on low for 15 minutes until bulgur is tender.
4
Plate
Fold in chicken and simmer 2 minutes, then fluff with a fork, season with salt, top with cotija, cilantro, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g chicken breast
- 180g180g bulgur
- 320g320g black beans
- 240g240g canned tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 360ml360ml chicken stock
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 56g56g cotija cheese
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt to taste
