Cilantro Chicken and Rice

Cilantro Chicken and Rice

76 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  JENNIFERK2

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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 (76)

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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 1 can black beans (this is to compromise with my non-bean loving husband) and cutting back on the tomatoes (for my non-tomato loving daughter). I used white basmati rice instead of the rice mix. I served with a little grated Colby-Jack melted on top. Thanks so much for this recipe, I'd give it 10 stars if I could!



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. We didn't have the exact ingredients, and wanted to halve the recipe, so we used corn with peppers/Mexicorn, diced tomatoes with jalapeno (for a little kick), no green chiles, just 1 can of black beans, and 2 very large chicken breasts. This fed 2 adults 2 servings, and we have just under half left over.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

East Indian Chicken with Tomato, Peas, and Cilantro


next recipe:

Easy Spicy Chicken and Rice