Restaurant, Latino, chicken and rice, entree, prepared
Whole food · Restaurant Foods
Photo: Wikipedia
A comforting staple of Latin American cuisine, this dish features tender chicken pieces nestled in fluffy, seasoned rice. The rice absorbs savory, often tomato-based, broth and spices, creating a one-pot meal with a satisfying, cohesive texture. At 174 kcal per 100g, it offers a balanced profile with a notable 12g of protein from the chicken.
Calorie split: 28% protein · 46% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory flavor and the comforting, home-cooked feel it delivers. It's a versatile one-pot wonder that's both satisfying and culturally significant, often representing family gatherings and tradition.
⚠️ Watch-outs & how to enjoy it better
The rice can cause blood sugar spikes if not paired with enough fiber or protein, and restaurant versions are often high in sodium. To counteract, add a side of avocado or steamed vegetables for fiber, and ask for sauce on the side to control salt intake.
Key benefits
- High-quality protein source from chicken
- Provides energy from complex carbohydrates
- Contains essential B vitamins for metabolism
- Iron and zinc from the meat component
- A complete, balanced meal in one dish
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The technique of cooking rice and meat together in a single pot is believed to have traveled from the Middle East to Spain via the Moors, and then spread to the Americas, evolving into countless local variations.
Full nutrition (USDA data · scales with serving)
| Water | 61.1 g |
| Energy | 174 kcal |
| Energy | 727 kj |
| Protein | 12.0 g |
| Total lipid (fat) | 5.1 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 20.0 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 0.55 g |
| Sucrose | 0.13 g |
| Glucose | 0.21 g |
| Fructose | 0.21 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 17.8 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 0.95 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 122 mg |
| Potassium, K | 184 mg |
| Sodium, Na | 518 mg |
| Zinc, Zn | 0.78 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.30 mg |
| Selenium, Se | 14.5 ug |
| Thiamin | 0.10 mg |
| Riboflavin | 0.06 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 0.96 mg |
| Vitamin B-6 | 0.18 mg |
| Vitamin B-12 | 0.16 ug |
| Vitamin E (alpha-tocopherol) | 0.50 mg |
| Tocopherol, beta | 0.02 mg |
| Tocopherol, gamma | 1.1 mg |
| Tocopherol, delta | 0.35 mg |
| Tocotrienol, alpha | 0.01 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.10 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 4.0 ug |
| Vitamin K (Dihydrophylloquinone) | 0.40 ug |
| Vitamin K (Menaquinone-4) | 4.8 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.1 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.80 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.24 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.16 g |
| MUFA 16:1 c | 0.16 g |
| MUFA 17:1 | 0.01 g |
| MUFA 18:1 | 1.6 g |
| MUFA 18:1 c | 1.6 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:2 n-6 c,c | 1.4 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.12 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.06 g |
| Fatty acids, total trans-monoenoic | 0.04 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.04 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 36.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.16 g |
| Threonine | 0.50 g |
| Isoleucine | 0.55 g |
| Leucine | 0.93 g |
| Lysine | 0.93 g |
| Methionine | 0.31 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.35 g |
| Valine | 0.62 g |
| Arginine | 0.80 g |
| Histidine | 0.40 g |
| Alanine | 0.68 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.58 g |
| Proline | 0.51 g |
| Serine | 0.47 g |
FAQ
Is this dish gluten-free?
Typically yes, as its base is rice and chicken. However, always check for gluten in any added seasonings, sauces, or broth used in the preparation.
How does the nutrition compare to plain chicken and rice?
Restaurant-prepared versions often have more fat and sodium from added oils and seasonings compared to a simple home-cooked version of plain chicken breast and steamed rice.
Can I make a healthier version at home?
Absolutely. Use brown rice for more fiber, skinless chicken breast, low-sodium broth, and load it with vegetables like peas, carrots, and bell peppers to boost nutrients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.74 kcal/g · 28% calories from protein · 1.2 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.82 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.