Cilantro Chicken and Rice

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

  1. Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet
  2. and cook just until browned on all sides; set aside.
  3. Stir onion
  4. bell pepper
  5. and garlic into the skillet. Cook 5 minutes
  6. until tender. Pour in chicken broth. Mix in the yellow rice
  7. stewed tomatoes
  8. pinto beans
  9. black beans
  10. corn
  11. diced green chile peppers
  12. and cilantro. Season with salt
  13. pepper
  14. and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low
  15. cover
  16. and simmer 30 minutes
  17. until rice is tender and chicken juices run clear.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 8

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