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Cilantro Chicken and Rice
Cilantro Chicken and Rice
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
One-skillet Mexican chicken with beans, corn, rice, and cilantro-infused tomato sauce. Flavorful and easy to make!
Ingredients:
  • 0.25 cup olive oil
  • 8 skinless, boneless chicken breast halves
  • 0.5 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
  • 0.75 cup coarsely chopped fresh cilantro
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.25 teaspoon ground cayenne pepper
Instructions:
  • In a large skillet over medium heat, warm up the olive oil. Coat the chicken with flour and place it in the skillet. Cook until browned on all sides, then set aside.
  • Combine onion, bell pepper, and garlic in the skillet and sauté until tender. Add chicken broth, yellow rice, stewed tomatoes, pinto beans, black beans, corn, green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil, then add the chicken back to the skillet. Simmer covered on low heat for 30 minutes until the rice is cooked and the chicken is tender.

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