Cilantro Chicken and Rice Recipe -
Cilantro Chicken and Rice Recipe
  • READY IN 1 hr

Cilantro Chicken and Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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 More Reviews

Most Helpful Positive Review
Jan 08, 2008

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!

Most Helpful Critical Review
Oct 04, 2005

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.

Jan 31, 2011

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

Jan 22, 2008

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.

May 26, 2006

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.

Feb 23, 2008

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!

Feb 22, 2011

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

Sep 24, 2007

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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