Best Cilantro Chicken And Rice Recipes

CILANTRO CHICKEN AND RICE

Steps:

• 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.
• 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.

CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS

Steps:

• Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
• Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
• Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
• Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
• Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
• Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

HEALTHY MEALS MONDAY: CAFE RIO SLOW COOKER CHICKEN AND CILANTRO RICE

Steps:

• Mix cumin, chili powder & dressing in bowl
• Place frozen chicken breasts in crock pot
• Pour mixture over chicken & cover
• Cook on high for 5 hrs or on low for 7 to 8. Shred chicken in the crockpot and mix it well.
• Wash and chop the cilantro. Mix the cilantro with 2 cups of water and pour in the pan for cooking the rice. Add two more cups of water, the salt, Salsa Verde, and onion. Bring to a boil. Stir in the rice in the boiling water. Cover and turn down heat to very low; steam for 30 minutes. Makes about 10 servings.
• Put it all together with Toppings:
• Cook whole wheat burrito tortillas on non-greased skillet 10-15 seconds on each side
• Put Chicken, Cilantro Rice, black beans, avocado, lowfat cheese, cilantro, tomatoes, (I also added red pepper, green onions and spinach) inside of tortilla.
• Add anything else you like (fat free sour cream, salsa, etc.)
• Roll up your tortilla and eat your delicious and healthy Cafe Rio Burrito!

BROWN RICE, CHICKEN, AND CILANTRO SALAD

Steps:

• Combine water and soy sauce in a medium saucepan over medium-high heat. Add chicken. Cook, covered, for 4 minutes. Stir in sesame oil. Let cool.
• Combine rice, bok choy, cilantro, and sesame seeds in a bowl; toss in chicken with juices. Refrigerate until ready to serve. Serve with lime wedges.

SAUTEED CHICKEN WITH QUICK MOLE SAUCE AND CILANTRO RICE

Steps:

• Puree 1 cup of the cilantro with 13/4 cups water in a blender.
• Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro water and 1/2 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook, undisturbed, until the rice is tender and absorbs all the liquid, about 18 minutes. Let stand, covered, until ready to serve. Fluff with a fork and stir in the remaining 1/2 cup cilantro before serving.
• Sprinkle the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of oil a large skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and partially cooked through, 6 minutes per side. Transfer the chicken to a plate.
• Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chile powder, garlic and remaining 1/2 teaspoon five-spice and cook, stirring, for 30 seconds. Add 1/2 cup water and stir to combine. Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined. Add 1 more cup water and bring to a simmer.
• Add the chicken to the sauce and simmer, flipping occasionally, until it is cooked through and the sauce has thickened, about 12 minutes. Serve the chicken and mole sauce with the cilantro rice on the side.

ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS

Steps:

• Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
• If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

CILANTRO LIME CHICKEN AND RICE SOUP RECIPE

Steps:

• In large pot, cook onion, celery, garlic, chili powder and cumin in olive oil. Cook until soft. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add green chilies, corn, tomatoes, oregano, cilantro, lime juice and chicken. Bring back to a full boil and add rice. Cook 5-10 more minutes. Serve with cheese and tortilla chips. When reheating, you made need to add more broth and chili powder.

COCONUT CILANTRO CHICKEN AND RICE

Steps:

• Brown chicken in butter over medium high heat.
• Add onion and garlic, and saute for another 2 minutes.
• Add rest of ingredients, mixing well, and simmer for 5 minutes.

CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY

Steps:

• Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
• Enjoy!

ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS

Steps:

• Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

RIPE PLANTAIN AND CHORIZO STUFFED CHICKEN BREAST WITH CILANTRO RICE AND TAMARIND RUM GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Season chicken with salt and pepper and set aside.
• Heat oil in a medium skillet over medium-high heat. Add plantains and saute until fully cooked. Remove from heat and mash to combine with the chorizo and garlic. Season, to taste, with salt and pepper. Spread the plantain mixture over the chicken breast and fold it over. Place chicken in a small roasting pan or baking dish and brush with the glaze. Roast in oven for 15 to 20 minutes, or until fully cooked through. Serve with Cilantro Rice.
• In a small saucepan, combine all ingredients and bring to a boil over medium-high heat. Pour glaze over chicken.
• Make cilantro oil by combining cilantro, oil and salt in a blender. Blend until thoroughly combined.
• Place rice in a small saucepan. Over medium-low heat, drizzle in the cilantro oil and gently stir to combine with cooked rice. Heat until rice is warmed through. Serve with chicken.

CHICKEN AND RICE WITH CUMIN AND CILANTRO

Steps:

• Heat olive oil in a pot large enough to hold chicken wings in a single layer. Add chicken wings; cook until browned, about 8 minutes. Turn wings with tongs; cook until second side is browned, about 8 minutes more. Transfer to a bowl using tongs.
• Stir onions, garlic, and ginger into the drippings in the pot; cook until fragrant, 2 to 3 minutes. Stir in rice and cumin. Add water, 1 1/2 cup cilantro stems, tomatoes, sriracha sauce, and salt.
• Return wings to the pot. Bring broth to a boil. Cover, reduce heat to low, and simmer until rice and wings are tender, about 30 minutes. Garnish with remaining 1/2 cup cilantro stems.

CHICKEN AND RICE WITH CUMIN AND CILANTRO

Steps:

• Pat wings dry with paper towels. Remove and discard wing tips, if attached. Cut each wing into 2 pieces. Heat oil over high heat in a 14-inch skillet or pot large enough to hold wings in a single layer. Place them in pan; brown, uncovered, 6-8 minutes on each side or until golden (if using a smaller pan, brown chicken in 2 batches). Transfer to a large bowl. Add onion, garlic and ginger to pan; cook 2-3 minutes or until tender. Stir in rice and cumin. Stir in tomatoes, salt, Sriracha, water and cilantro stems. Return wings to pan. Bring to a boil. Cover, reduce heat to low and cook 30-40 minutes or until wings are cooked through and rice is done. Serve garnished with chopped cilantro and lime wedges.

CHICKEN MOLE WITH CILANTRO LIME RICE AND BEANS

Steps:

• Rinse rice in strainer until water runs clear. Bring rice, 2 1/4 cups water, and to simmer over medium heat. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes.
• While rice cooks, chop onion and drain tomatoes. Microwave oil, raisins, chili powder, cocoa, and onion in bowl, stirring occaisionally, until onions is softened, about three minutes. Process broth, peanut butter, tomatoes, and onion mixture in blender until smooth, about 1 minute. Transfer puree to 12 inch skillet; set aside.
• Drain and rinse beans. When rice is finished cooking, add beans, cover and let sit for 10 minutes.
• Meanwhile trim chicken, pat dry. Season with salt and pepper. Add chicken to skillet with sauce and bring to simmmer over medium heat. Cover skillet, reduce heat to medium low and cook until chicken is done and sauce is thickened.
• While chicken cooks, mince cilantro. Grate 1 teaspoon lime zest and squeeze 1 tablespoon juice from lime. Cut remaining lime into wedges.
• Add 1/4 cup cilantro and lime zest and juice to rice and beans, fluff with fork to combine. Sprinkle chicken with remaining cilantro and serve with rice and beans.

CILANTRO CHICKEN AND RICE

Steps:

• 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.
• Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender.
• Pour in chicken broth. Mix in remaining ingredients. 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.