Recipe By limegreendog
Rating
Published May 28th
Prep 15m Cook 55m Additional - Ready In 1h 10m
Servings 6 servings Calories 419

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.

Recipe Ingredients

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

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Stir onion mixture, chicken, and tomatoes into the Dutch oven and cover with a lid.
  6. 6 Bake in the preheated oven for 30 to 45 minutes.
  7. 7 Stir in cilantro just before serving.

Nutrition Facts

  • Calories 419
  • Carbohydrate 47.4 g
  • Cholesterol 66.2 mg
  • Fat 10.3 g
  • Fiber 3.1 g
  • Protein 29 g
  • Saturated Fat 1.8 g
  • Sodium 953.3 mg
  • Sugar 5.6 g

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Chef's Notes

Feel free to use ground chicken in place of chicken breasts, if you like; You can speed up the process by cooking the rice separately while the onion and pepper are cooking, then toss all into the Dutch oven at the end.

Reviews

  1. Just wasn’t a hit for me. I took the advice of other reviewers and used fire-roasted Rotel tomatoes. Used more garlic, and added cayenne to the spices to boost flavor. The texture of the rice was too mushy for my taste. Prep took much more than 15 minutes, too.
  2. Made this for Mah Jongg night with my gal pals and it was a hit. Everyone had seconds. The only change I would make would be to add a little heat to it though if cooking for a crowd you might just keep a bottle of Tapatillo handy since not everyone likes heat. Served it - Read more ...
  3. This was ok but definitely lacked in seasoning; it was quite bland. It's basically arroz con pollo
  4. I substituted parsley for cilantro (tastes like soap to me) and cut back on the garlic. Great taste taking the time to toast the rice is well worth it. My wife thought it a bit dry but it looked like the photos.
  5. Not spicy enough. Next time will use Ro Tel tomatoes.
  6. Delicious easy dish. I love any excuse to use my Dutch oven and this was a good one pot meal to use it for.
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