-
-
My review
Cilantro Chicken and Rice
JENNIFERK2
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 440 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- 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
Per Serving: 440 calories; 10.5 g fat; 57.8 g carbohydrates; 30.8 g protein; 61 mg cholesterol; 1540 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 102136 Ratings
-
-
-
-
-
Most helpful positive review
1/7/2008
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...
Most helpful critical review
10/4/2005
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...
Most helpful
Most positive
Least positive
Newest
1/7/2008
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...
1/22/2008
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. ...
1/31/2011
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
5/26/2006
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 b...
2/23/2008
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 ...
9/24/2007
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 dred...
9/7/2011
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...
7/24/2009
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 ...
3/17/2009
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 l...