Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Before I made this chicken breast recipe I had never cooked with cilantro. This is a great way to start. Now I am not afraid of sprinkling it into tacos, or any Mexican type of dish. This is also great to have for leftovers.


Recipe Summary

55 mins
1 hr 10 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Heat 2 tablespoons oil in a Dutch oven over medium heat. Add rice and cook until golden, 5 to 10 minutes. Transfer toasted rice to a bowl.

  • Add remaining oil, onion, red bell pepper, and garlic to the Dutch oven. Cook over medium heat until tender-crisp, about 5 minutes. Transfer to a bowl.

  • Return toasted rice to the Dutch oven. Stir in broth, wine, water, oregano, cumin, salt, and pepper. Bring to a boil, about 5 minutes. Reduce heat and simmer until 1/2 the liquid has been absorbed, about 10 minutes.

  • Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.

  • Bake in the preheated oven for 30 to 45 minutes.

  • Stir in cilantro just before serving.

Cook's Note:

Feel free to use ground chicken in place of chicken breasts, if you like.

You can speed up the process by cooking the rice separately while the onion and pepper are cooking, then toss all into the Dutch oven at the end.

Nutrition Facts

419 calories; protein 29g; carbohydrates 47.4g; fat 10.3g; cholesterol 66.2mg; sodium 953.3mg. Full Nutrition