Reviewed: Oct. 13, 2009

Excellente! Best thing Ive cooked in a while. I used chipotle instead of chile peppers. Might be the best thing Ive ever cooked. Well balanced and spicy.

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BecauseofOz

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 4, 2009

I stumbled upong this recipe over 2 years ago, when I was required to make something using cilantro for a party. My variations are the following: 1) cook the chicken in olive oil (more simpler) 2) cutting the chicken into smaller pieces, rather than one whole chicken breast. 3) use smaller amount of garlic 4)squeeze a fresh lime into it(makes it perfect) or serve with fresh slices of limes (for everyone to add their own)!!! 5) Either eat with a fork or put it into a tortilla for a yummy wrap. I've remade this recipe many times over the past 2 years and my family loves it!! So glad I found this!

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Teresa

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Reviewed: Sep. 22, 2009

Not worth remaking. This is one of the first times I haven't tinkered with a recipe and it was the wrong time to do so. It makes alot of food - I used three large chicken breasts sliced into 8 cutlets, plus I had 3 random chicken legs. I am hoping my family will eat the leftovers as burritos with some cheese and sour cream. Might make it worthwhile?

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Sep. 14, 2009

I thought the recipe was very easy to make and good...but I couldn't help thinking that there was something missing. I haven't quite pinpointed what could be added to give it that extra "yum" factor.

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MrsCabes

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Reviewed: Jul. 24, 2009

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 the dry rice -- there is your yellow rice. I always have to thank the reviewers. Based on their suggestions I seasoned the chicken with Beau Monde, salt and pepper and garlic, and cut the chicken into pieces after browning, and didn't dredge the chicken in flour. I omitted the cayenne; we like spice, but it doesn't like us. I also added cumin and a small amount of curry powder. I used a trinity mix from Publix (onion, green peppers and celery) instead of just chopped onions. I think they call that the "holy trinity" in Louisiana cooking. Wonderful! I listed it as a favorite in my database.

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TW in Florida

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Reviewed: Apr. 23, 2009

I made this dish a few days ago and it was fantastic! A huge hit! I made a few minor changes to suit the items that I had on hand, but for the most part I followed the cooking method exactly. Changes I made, that still tasted wonderful, were: I used white rice, diced tomatoes with chili's in them, all pinto beans (did not have black beans), and dried cilantro (which I added extra of since it was dried). I used Indian cayanne rather than just regular cayanne, and it had a nice kick of spice to it. Before serving I grated a little Asiago cheese on top. We all went back for seconds!! Thanks for the great recipe!

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 24, 2009

since having a baby, i am a big fan of 1 pan meals. this large recipe is great for leftovers or freezing & reheating. i omitted the flour, substituted brown rice & frozen corn, & did not drain any of the canned ingredients & it turned out great. i would recommend adding your own personal seasonings to give a little more flavor. next time, i may save 1/2 of the cilantro (i used a whole bunch) to add at the end for a bit of color.

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daeeyam

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Reviewed: Mar. 17, 2009

Yummy! I cut my chicken up into pieces and did not use flour. It turned out great. I only used 2 chicken breasts and some pinto beans I had in the freezer. I have to say that I have enough leftovers for 4 hefty servings after what my husband and I ate tonight. It makes a lot! Very good though and healthy. I topped it with avocado and my husband added sour cream and avocado. He loved it! Will definitely make again. Thanks for the recipe!

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JK

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Reviewed: Mar. 9, 2009

Very good and simple to make...cajun inspired!

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Maura

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Reviewed: Jan. 3, 2009

This recipe is so easy and so delicious!! I did not add the red pepper (didn't have any),black beans or corn. I used Uncle Ben's long grain rice. It was fabulous just the way I prepared it and thankfully, my whole family loved it as well. I melted shredded mexican cheese over the top of the chicken for my sons. I highly recommend this recipe, especially if you are a Mexican food lover!!

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MindyB

Cooking Level: Expert

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Reviewed: Oct. 29, 2008

We thought this was delicious! I cut the chicken into large chunks and omitted the green chilies. We ate this topped with sour cream, green onions and more cilantro. Served with tortillas and hot sauce....yum!

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CANDY88

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 28, 2008

Yum Yum! A few minor changes. I took the advice of another reviewer and mixed in a packet of taco seasoning with the (wheat)flour for flavor. I used onion powder instead of onion (hubby prefers), zatarains yellow rice (box, it was all i could find), I omitted the tomatoes (sis prefers), only used the pinto beans (and did not drain, to add more liquid for the rice), used a 'bunch' of cilantro, and cumin and chili powder instead of the cayenne. When it was all done I sprinkled some mexican cheese on top, it looked so pretty! i took a picture, i will upload soon. Hubby requested black beans next time, he said it would go better with the meal and sis said maybe some tortilla strips or crumbles would be nice on top so i will try that next time. My three year old ate two servings!

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nburlace

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Reviewed: Aug. 12, 2008

This picture doesn't do the recipe justice. This was wonderful. I served to a lady from Costa Rica and she said it tasted just like home. My 5 year old son loved it too. I left out the chili peppers and we served them on the side. Great leftover too. I will definatly make this again.

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danky.mama

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Reviewed: Aug. 3, 2008

this is delicious! instead of black beans, i used black-eyed peas and a little less cayenne. next time i will cube the chicken after browning. i made this with a side of cornbread and the tangy cucumber and avocado salad!A++++

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heidi

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Jul. 8, 2008

My husband and I both loved this recipe. I halved it because there were only the two of us to eat it. I could have quartered it and still had enough for leftovers for days. I did not change a single item! Loved it. Will be making it again tonight!!

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erical72

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Reviewed: May 23, 2008

Sorry, this was only OK. I followed the recipe exactly except didn't have pinto beans. Towards the end of cooking, I tasted it and then adjusted the seasonings accordingly -- added a little cumin and some curry powder. This helped, but still just didn't have the flavor I had hoped for. The good part was that my sons and husband ate it with no objection, which was in itself a success.

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WeSkiVa

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

Good recipe. I used four chicken breasts (seasoned well with salt and pepper) but kept the rest of the ingredients as written for eight servings. I intentionally made alot so that we would have leftovers to wrap in tortillas with guacamole and cheese the next day. :)

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Holly

Cooking Level: Expert

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Reviewed: Mar. 1, 2008

This recipe is fabulous! The chicken was very tender, and the rice mixture was so good! I was surpised at how spicy it was since the only thing really spicy in the ingredients was the cayenne pepper. My husband and I both loved it. The only changes I made was using an orange pepper instead of a red one since that's what I had on hand, and using instant white rice rather than yellow. I plan to make this often!

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Kelly in the kitchen

Cooking Level: Expert

Living In: Milford, Nebraska, USA

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Reviewed: 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!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Jan. 24, 2008

The recipe smelled wonderful until I added the beans. The chicken lacked flavor. Overall, I would recommend adding more of your personal favorite seasonings. The taste was almost bland, despite all the veggies.

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nousha

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Cilantro Chicken and Rice

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