I came up with this recipe to try and use an abundance of cilantro from my garden. It's easy and the whole meal is one pan.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 Facts

440 calories; 10.5 g total fat; 61 mg cholesterol; 1540 mg sodium. 57.8 g carbohydrates; 30.8 g protein; Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2008
Wow - This recipe is awesomely yummy! I made a few changes like adding 1/2 pkg Pace taco seasoning into the flour the chicken is dredged in (I also put a little into the rice mixture) only used 1 can black beans (this is to compromise with my non-bean loving husband) and cutting back on the tomatoes (for my non-tomato loving daughter). I used white basmati rice instead of the rice mix. I served with a little grated Colby-Jack melted on top. Thanks so much for this recipe I'd give it 10 stars if I could! Read More
(38)

Most helpful critical review

Rating: 3 stars
10/04/2005
Made this last night - kids didn't like - husband thought OK. It was way better the next day. Melted shredded cheddar cheese on top and added sour cream - delicious! Brought the left overs to work. Co-workers are asking for recipe. I cubed the chicken instead of using whole breast. Makes it easier to serve. Read More
(7)
138 Ratings
  • 5 star values: 89
  • 4 star values: 35
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/08/2008
Wow - This recipe is awesomely yummy! I made a few changes like adding 1/2 pkg Pace taco seasoning into the flour the chicken is dredged in (I also put a little into the rice mixture) only used 1 can black beans (this is to compromise with my non-bean loving husband) and cutting back on the tomatoes (for my non-tomato loving daughter). I used white basmati rice instead of the rice mix. I served with a little grated Colby-Jack melted on top. Thanks so much for this recipe I'd give it 10 stars if I could! Read More
(38)
Rating: 5 stars
01/08/2008
Wow - This recipe is awesomely yummy! I made a few changes like adding 1/2 pkg Pace taco seasoning into the flour the chicken is dredged in (I also put a little into the rice mixture) only used 1 can black beans (this is to compromise with my non-bean loving husband) and cutting back on the tomatoes (for my non-tomato loving daughter). I used white basmati rice instead of the rice mix. I served with a little grated Colby-Jack melted on top. Thanks so much for this recipe I'd give it 10 stars if I could! Read More
(38)
Rating: 5 stars
01/22/2008
This is fabulous! Made it for dinner tonight with a few changes and it is a new family favorite. Very easy 1 skillet recipe! I agree with those who cubed chicken for easy cooking/serving. We didn't have the exact ingredients and wanted to halve the recipe so we used corn with peppers/Mexicorn diced tomatoes with jalapeno (for a little kick) no green chiles just 1 can of black beans and 2 very large chicken breasts. This fed 2 adults 2 servings and we have just under half left over. Read More
(27)
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Rating: 4 stars
01/31/2011
I diced my chicken and opted not to dredge it in flour. This was good but we felt like it was a bit bland. It could use some taco seasoning to kick it up Read More
(23)
Rating: 5 stars
05/26/2006
This recipe is delish! Made exactly as stated except used green pepper instead of red. Tastes like a restaurant recipe! Even better the days after. My husband wouldn't have given it 5 stars but he's not a veggie guy. =( The only thing I wish I'd have known was how HUGE a batch this made. It's not for "just the two of us" unless you both love it and could eat it for a few days. Read More
(14)
Rating: 5 stars
02/23/2008
Totally delicious! Fiancee went back for seconds. He said it was 'totally awesome'. I only used two chicken breast halves cut into bite size pieces. I also only used 1/2 cup frozen corn. Other than that I followed the recipe as is. This does make a ton of food though. Be prepared for leftovers unless you're a family of 6 good eaters. We're planning on putting this in tortillas with salsa tomorrow. Excellent easy dinner! Read More
(12)
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Rating: 4 stars
09/24/2007
Good recipe. Substituted brown rice for the yellow rice. Had to cook a bit longer and add a little more chicken broth. Just diced my chicken breast and sauted in a little olive oil. Didn't dredge in flour.Good filling and pretty healthy. will make again. thanks! Read More
(11)
Rating: 5 stars
09/11/2009
Before I mention how delicious this recipe is a word about yellow rice. Here in Florida yellow rice is almost a staple but if you can't find it just mix some saffron or saffron seasoning to the dry rice -- there is your yellow rice. I always have to thank the reviewers. Based on their suggestions I seasoned the chicken with Beau Monde salt and pepper and garlic and cut the chicken into pieces after browning and didn't dredge the chicken in flour. I omitted the cayenne; we like spice but it doesn't like us. I also added cumin and a small amount of curry powder. I used a trinity mix from Publix (onion green peppers and celery) instead of just chopped onions. I think they call that the "holy trinity" in Louisiana cooking. Wonderful! I listed it as a favorite in my database. Read More
(11)
Rating: 5 stars
09/07/2011
excellent recipe and very easy to make. i found it to be very flavorful and healthy too. i used brown rice to make it didn't bother dredging the chicken and only added one can of pinto beans as i halved the recipe. omitted the cayenne and added a dash of cumin. no unnecessary fats and plenty of protein and good carbs. my kids and hubby loved it. Read More
(10)
Rating: 5 stars
03/18/2009
Yummy! I cut my chicken up into pieces and did not use flour. It turned out great. I only used 2 chicken breasts and some pinto beans I had in the freezer. I have to say that I have enough leftovers for 4 hefty servings after what my husband and I ate tonight. It makes a lot! Very good though and healthy. I topped it with avocado and my husband added sour cream and avocado. He loved it! Will definitely make again. Thanks for the recipe! Read More
(9)
Rating: 3 stars
10/04/2005
Made this last night - kids didn't like - husband thought OK. It was way better the next day. Melted shredded cheddar cheese on top and added sour cream - delicious! Brought the left overs to work. Co-workers are asking for recipe. I cubed the chicken instead of using whole breast. Makes it easier to serve. Read More
(7)