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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."
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1 h servings 440 cals
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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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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Read all reviews 102
  1. 135 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

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Least positive

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...

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. ...

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 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 ...

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 ...

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 l...