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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skinless, boneless chicken breast halves
red bell pepper, diced
1 (10 ounce) package
1 (28 ounce) can
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
coarsely chopped fresh cilantro
ground cayenne pepper
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!
Made this last night - kids didn't like - husband thought OK. It was way better the next day. Melted shredded cheddar cheese on top and added sour cream - delicious! Brought the left overs to work. Co-workers are asking for recipe. I cubed the chicken instead of using whole breast. Makes it easier to serve.
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.
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 but he's not a veggie guy. =( The only thing I wish I'd have known was how HUGE a batch this made. It's not for "just the two of us" unless you both love it and could eat it for a few days.
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 than that I followed the recipe as is. This does make a ton of food though. Be prepared for leftovers unless you're a family of 6 good eaters. We're planning on putting this in tortillas with salsa tomorrow. Excellent easy dinner!
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 dredge in flour.Good, filling and pretty healthy. will make again. thanks!
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 i halved the recipe. omitted the cayenne and added a dash of cumin. no unnecessary fats and plenty of protein and good carbs. my kids and hubby loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cilantro Chicken and Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 440
** Calories from Fat: 94
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