Chicken, beans, corn, and rice are cooked together in a tomato-based sauce flavored with cilantro. Simple to make because you use only 1 skillet!
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
440 Calories
Recipe Instructions
Step 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.
Step 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.
Ingredients
1 teaspoon salt
½ cup all-purpose flour
1 red bell pepper, diced
¼ cup olive oil
2 cups chicken broth
1 (15 ounce) can whole kernel corn, drained
4 cloves garlic, minced
¼ teaspoon ground cayenne pepper
1 (15 ounce) can pinto beans, drained and rinsed
8 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained and rinsed
1 (28 ounce) can stewed tomatoes
1 (4 ounce) can diced green chile peppers, drained
