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Cilantro Chicken and Rice

Recipe By: JENNIFERK2   Photo By: jonobrono
Chicken, beans, corn, and rice are cooked together in a tomato-based sauce flavored with cilantro. Simple to make because you use only 1 skillet!
 
  • Prep: 20 Minutes
  • |
  • Cook: 40 Minutes
  • |
  • Total: 1 hour
 
8
 
 
  • 1/4 cup olive oil
    •
  • 8 skinless, boneless chicken breast halves
    •
  • 1/2 cup all-purpose flour
    •
  • 1 medium onion, diced
    •
  • 1 red bell pepper, diced
    •
  • 4 cloves garlic, minced
    •
  • 2 cups chicken broth
    •
  • 1 (10 ounce) package yellow rice
    •
  • 1 (28 ounce) can stewed tomatoes
    •
  • 1 (15 ounce) can pinto beans, drained and rinsed
    •
  • 1 (15 ounce) can black beans, drained and rinsed
    •
  • 1 (15 ounce) can whole kernel corn, drained
    •
  • 1 (4 ounce) can diced green chile peppers, drained
    •
  • 3/4 cup coarsely chopped fresh cilantro
    •
  • 1 teaspoon salt
    •
  • 1/2 teaspoon pepper
    •
  • 1/4 teaspoon ground cayenne pepper
    •
 
  1. Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside.
  2. Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.
Nutrition Information
 
 
More Reviews (56)
Reviewed By: rebahernandez
really yummy and a great way to use all that leftover cilantro. i just used one can on black beans per husband's request and it was just perfect.
Reviewed By: MOLLE888
This was quick and easy, and a nice recipe to have because I usually have all of these ingredients on hand. I added a little cumin for a Mexican taste. I couldn't taste the cilantro in the dish though. Next time I will not cook it for 30 minutes, but rather just stir it in before serving.
Reviewed By: momoffive1975
We really enjoyed this yummy recipe. I used the meat from one rotisserie chicken. We had it for lunch, and had enough left over for dinner, but jazzed it up a bit. My mom used what was left to fill ten large tortillas, rolled them up, then poured a can of Progresso cheesy chicken soup over it, baked it, and it was fabulous!