Mexican Chicken and Rice (One-Pan Dinner!)
This Mexican Chicken and Rice delivers 36g protein and 409 calories per serving in a single pan. Preps 4 servings in minimal time on the stovetop, eliminating cleanup and decision fatigue on busy weeknights. Keeps your macros on track without requiring multiple containers or reheating different components.
Ingredients
- •Olive oil(15g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Yellow Onion
- •JalapeñO Pepper
- •Bell Pepper
- •Chili powder(10g)
- •Garlic powder(10g)
- •Cumin, Ground(5g)
- •Oregano, Dried(5g)
- •1/2 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •Beans, Black, Canned, Drained(425g)
- •Brown Rice(240g)
- •Canned Diced Tomatoes(425g)
- •Green Onion (Scallion)
Instructions
- 1Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- 2Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- 3Stir in the green onions. Serve warm with any other desired toppings.
Nutrition — Per Serving
409
calories
36g
protein
10g
fat
- Carbohydrates
- 45g
- Saturated fat
- 1.5g
- Sodium
- 483 mg
- Dietary fiber
- 4.7g
4 servings per batch · ~397g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Mexican Chicken and Rice have per serving?
Each serving delivers 36g of protein for 409 calories with 10g fat and 45g carbs. This leans toward a higher carbohydrate ratio relative to calories, supporting training fuel on a controlled calorie budget.
How long does Mexican Chicken and Rice (One-Pan Dinner!) take to prep?
This one-pan stovetop recipe qualifies as quick prep and makes 4 servings in a single batch, minimizing cleanup while maximizing meal prep efficiency. All components cook together in one vessel.
Is Mexican Chicken and Rice good for fat loss?
At 409 calories and 36g protein per serving, this recipe is well-suited for fat loss phases where you need filling, carb-supported meals without excessive calories. The one-pan format keeps preparation simple during a cut.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
