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!
Reviewed By:
rebahernandez
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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.
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Reviewed By:
MOLLE888
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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.
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Reviewed By:
momoffive1975
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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!
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Reviewed By:
Camas Mom
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I have never tried a top stove type of chicken and rice dish, and all I can say is, "WOW!" The seasoning is excellent, and my husband said it tastes just like something his hispanic grandmother used to make (high praise indeed). Since we have younger kids I used the green chiles, but jalepenos would have been good in this, too. I omitted one can of the tomatoes (only used one 14 oz can), and I'm glad I did. The rice seemed like it was going to be too soupy, but it was fine once it cooled off and rested a bit. I think one more can would have been too much. I think next time I may go ahead and add the second can, but maybe offset that with a handful of minute rice in the dish. This will now be a staple dish in our home. Great convenience in that it's a one pan meal, served with a little dollop of sour cream and sliced avocado, yet offers great taste, and leftovers! Highly recommend!
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Reviewed By:
Kathmarsh
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Great recipe. I adjust as many others did and omit the flour and cut up the chicken into bite size pieces, also use green peppers because that is what I have most of the time. We like spicy so I usually add a few jalapeno peppers. My husband is not much of a chicken person normally, (and before this dish said he didn't like black beans) but he loves cilantro and garlic which is why I tried this. He now will tell me if it has been too long since I made this dish, which is why I am making it again for dinner tonight. Distinctive flavors and definitely makes a ton of food, which is great since it is just as good if not even better the next day for lunch.
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Reviewed By:
Rock_lobster
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Very good, but next time I'll go w/ my gut (or orig. recipe) and skip subbing brown rice for yellow. We were SO impatient to eat (smelled so divine!) and brown rice just takes foreeeeeever to cook. It definitely needs a big heaping handful of cilantro b4 serving, b/c putting the cilantro in during the simmer kinda tames the flavor, and I cilantro. I also skipped the flouring of the chicken and instead did a quick marinade in Trader Joe's black pepper sauce, for the win! Halved the recipe for me, husband, and toddler, and we still had leftovers, so I'm glad that I only went w/ a 15 oz. can diced tomatoes, 1 can Mexi-corn, and 1 can Kidney Beans. Great recipe that I can't wait to do again!
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Reviewed By:
Nicole Gilbert
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I didn't add the corn or beans... and I used regular tomatoes instead of stewed. Great turnout. I will be eating the leftovers tomorrow!
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Reviewed By:
THERESA_M
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This is crazy good! I strongly suggest using a ceramic or enameled stoneware for this - really gets the flavors going. I used brown rice for a healthier twist - just add an extra 1/2 cup or so of water and let it simmer for a good hour+. I used six chicken thighs on the bone (I did dredge in flour and brown - note, 2 T of oil is plenty) and one fresh jalapeno pepper in place of the canned chiles. For color, I chose a yellow pepper instead of red (I figured the red would come from the tomatoes). If possible, use two fresh ears of corn instead of canned --I grilled them until they were slighty charred and tender and then cut off of the cob--the corn was sweet and crunchy and really dressed up the dish. Top with fresh slices of avocado and you've got yourself a superb meal--delicious, healthy, very satisfying, low cost to make, and one pot for easy cleanup!
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Reviewed By:
Winelover813
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5/2010 Update:Have made the several times, this time I used the recipe for Chipoltle Marinated Chicken with chicken breasts and grilled them and cut them into small pieces...OMG! Now it's a 10 star recipe!The only thing I did differently was to add leftover chicken and some cumin. I also added the cilantro in at the end to keep it green and fresh tasting. It does make a lot but my kids have already asked me to make another batch! They loved it!
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Reviewed By:
Ashley
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Very nice recipe. Just used regular white rice with turmeric to make yellow rice. The 2nd time I made it with brown rice and crushed tomatoes, very good also and cooked it in the rice cooker. I just sauteed the onion, garlic and bell pepper in a little bit of olive oil in a regular pot, and then added that to the rice cooker along with the other ingredients. I boiled chicken and cubed it instead of frying it.
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Reviewed By:
skromer
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This dish was exceptional!
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Reviewed By:
BKBISHOP
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YUM! This made a lot! I'm going to take another reviewer's suggestion and roll this up in some tortilla's tonight for leftovers and serve with a side of sour cream and guac. This has a nice mix of flavors and just the right amount of kick to it. Pretty healthy dish too!
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Reviewed By:
batkesg
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My husband wouldn't eat this. He said it smelled bad. I nibbled on it but couldn't eat much. Not our thing I guess.
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Reviewed By:
Ann
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My husband absolutely loved this! So flavorful -- and easy to make. The only change I made was to use leftover rice, which I added just in the last few minutes, long enough to get heated through. Oh, and I added the cilantro right at the end too, rather than have it cook for 30 min. YUM!
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Reviewed By:
babylou319
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This was pretty good. I cut everything in half and didn't add the pinto beans or the chile peppers. I think I would use white rice next time or something. The yellow rice turned out crunchy for some reason.
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Reviewed By:
Heather
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We made this dish last night -- very good. Makes a lot of food, so will have plenty of leftovers for the week! The only changes we did were: 1) added some taco seasoning to the flour mixture (as suggested by others) and 2) used wheat rice instead of yellow rice ----> had to cook an additional 20 minutes for the wheat rice to cook.
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Reviewed By:
BecauseofOz
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Excellente! Best thing Ive cooked in a while. I used chipotle instead of chile peppers. Might be the best thing Ive ever cooked. Well balanced and spicy.
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Reviewed By:
Teresa
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I stumbled upong this recipe over 2 years ago, when I was required to make something using cilantro for a party. My variations are the following: 1) cook the chicken in olive oil (more simpler) 2) cutting the chicken into smaller pieces, rather than one whole chicken breast. 3) use smaller amount of garlic 4)squeeze a fresh lime into it(makes it perfect) or serve with fresh slices of limes (for everyone to add their own)!!! 5) Either eat with a fork or put it into a tortilla for a yummy wrap. I've remade this recipe many times over the past 2 years and my family loves it!! So glad I found this!
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Reviewed By:
doughgirl
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Not worth remaking. This is one of the first times I haven't tinkered with a recipe and it was the wrong time to do so. It makes alot of food - I used three large chicken breasts sliced into 8 cutlets, plus I had 3 random chicken legs. I am hoping my family will eat the leftovers as burritos with some cheese and sour cream. Might make it worthwhile?
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Reviewed By:
MrsCabes
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I thought the recipe was very easy to make and good...but I couldn't help thinking that there was something missing. I haven't quite pinpointed what could be added to give it that extra "yum" factor.
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