Cilantro Chicken and Rice

Cilantro Chicken and Rice

80
JENNIFERK2 0

"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

1 h {{adjustedServings}} servings 440 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1540 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

80
  1. 109 Ratings

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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...

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

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. ...