Cilantro Chicken And Rice
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
All-Purpose Flour1 medium
Onion (diced)4 cloves
Garlic (minced)2 cups
Chicken Broth280 g
Yellow Rice (package)790 g
Stewed Tomatoes (can)1 tsp
Salt1 tsp
Pepper1 tsp
Ground Cayenne PepperDirections:
1
Heat the olive oil in a large skillet over medium heat
2
Dredge chicken in flour to coat
3
Place chicken in the skillet, and cook just until browned on all sides; set aside
4
Stir onion, bell pepper, and garlic into the skillet
5
Cook 5 minutes, until tender
6
Pour in chicken broth
7
Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro
8
Season with salt, pepper, and cayenne pepper
9
Bring to a boil
10
Return chicken to skillet
11
Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear