Cilantro Chicken and Rice

Submitted by JenniferK2

"I came up with this recipe to try and use an abundance of cilantro from my garden. Don't let the long ingredients list scare you - it's easy and the whole meal is one pan."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 8

ingredients

• 1⁄4 cup olive oil
• 8 boneless skinless chicken breasts
• 1⁄2 cup all-purpose flour
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 1 (10 ounce) package yellow rice mix
• 1 (28 ounce) can stewed tomatoes
• 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 green chili peppers, diced, drained
• 3⁄4 cup fresh cilantro, coarsely chopped
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground cayenne pepper

directions

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.
3. Pour in chicken broth. Mix in remaining ingredients. Bring to a boil.
4. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear.