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cilantro chicken and rice skillet meal

(1 RATING)
10 Pinches
Northwestgal avatar
Renton, WA
Updated on Apr 10, 2016

This is a one-skillet complete meal, and it's great with some fresh baked cornbread served on the side. This makes a rather large amount, so chill the leftovers and make tortillas for a quick lunch or snack the next day, garnished with a generous dollop of salsa, guacamole or sour cream.

prep time 20 Min
cook time 40 Min
method Saute
yield 8 serving(s)

Ingredients

  • 1/4 cup olive oil
  • 4 - skinless chicken breasts, cubed
  • 1/2 package taco seasoning
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (15oz) can low-sodium chicken broth
  • 2 cups uncooked rice (white rice or yellow rice)
  • 1 (15oz) can pinto beans, rinsed and drained
  • 1( 15oz) cans black beans, rinsed and drained
  • 1 (15oz) can diced tomatoes, don't drained
  • 1 (15oz) can whole kernel corn, don't drain
  • 1 (4oz) can diced green chile peppers, don't drain
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon ground cumin
  • 3/4 cup coarsely chopped fresh cilantro
  • 1 cup low-fat sour cream, for garnish (optional)
  • 1/2 cup sliced green onions, for garnish (optional)

How To Make cilantro chicken and rice skillet meal

  • Step 1
    Heat the olive oil in a large skillet over medium heat. Place chicken and taco seasoning in the skillet, and cook just until chicken is cooked through and starting to brown lightly around the edges, about 5 minutes; remove chicken from skillet and set aside.
  • Step 2
    Stir onion, bell pepper, and garlic into the same skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, pinto beans, black beans, tomatoes, corn, green chiles, and water. Season with salt, pepper, cayenne pepper, and cumin. 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.
  • Step 3
    Stir in cilantro, and cook another minute or two (just enough to heat the cilantro). Top with dollops of sour cream, sprinkle the sliced green onions on top, and serve immediately.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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