Cilantro Chicken Breasts

Before I made this chicken breast recipe I had never cooked with cilantro. This is a great way to start. Now I am not afraid of sprinkling it into tacos, or any Mexican type of dish. This is also great to have for leftovers.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 419 Calories

Ingredients

• ¼ cup water
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 large onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 clove garlic, chopped
• 1 red bell pepper, chopped
• 1 (14 ounce) can chicken broth
• ½ cup white wine
• 1 cup chopped fresh cilantro
• 1 ½ cups uncooked white rice
• 3 tablespoons olive oil, divided
• 1 (28 ounce) can diced tomatoes
• 1 ½ pounds skinless, boneless chicken breasts, chopped

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven for 30 to 45 minutes.

Step 3

Heat 2 tablespoons oil in a Dutch oven over medium heat. Add rice and cook until golden, 5 to 10 minutes. Transfer toasted rice to a bowl.

Step 4

Add remaining oil, onion, red bell pepper, and garlic to the Dutch oven. Cook over medium heat until tender-crisp, about 5 minutes. Transfer to a bowl.

Step 5

Return toasted rice to the Dutch oven. Stir in broth, wine, water, oregano, cumin, salt, and pepper. Bring to a boil, about 5 minutes. Reduce heat and simmer until 1/2 the liquid has been absorbed, about 10 minutes.

Step 6

Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.

Step 7

Stir in cilantro just before serving.