Cilantro Chicken and Rice

Cilantro Chicken and Rice


"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."


1 h servings 440 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  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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  1. 109 Ratings


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. ...

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...

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 ...

My family rated this one "good, but not a keeper."

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...

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...

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 ...