Description
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.
Ingredients
- ¼ cup olive oil
- 8 skinless, boneless chicken breast halves
- ½ 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
- ¾ cup coarsely chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground cayenne pepper
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8