Ingredients

• 3/4 cup coarsely chopped fresh cilantro
• 4-oz. can of diced green chiles, drained
• 1/2 cup all-purpose flour
• 1 medium onion, diced
• 8 skinless chicken breast halves
• 1 red bell pepper diced
• 1/4 cup olive oil, plus 2 tablespoons oil
• 2 cups chicken broth
• 10-oz. package of yellow rice
• 4 cloves garlic, minced
• 28-oz. can stewed tomatoes
• 1/2 teaspoon pepper
• 15-oz. can black beans, drained and rinsed
• 15-oz. can pinto beans, drained and rinsed
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 15-oz. can of whole kernel corn (white or yellow), drained

Directions

Heat oil in a large skillet. Place flour in a shallow bowl or pie pan. Coat chicken evenly with flour, then fry chicken in oil until both sides turns golden brown in color (about 5 minutes on both sides). Transfer chicken to a plate and cover with aluminum foil to keep warm. Set aside.

Wipe out skillet with a paper towel. Heat the 2 tablespoons oil to skillet. When oil is hot, add bell pepper and onion and cook on medium heat for about 3-4 minutes or until tender. Add garlic and cook for about 1 minute. Add the yellow rice, chicken broth, pinto beans, corn, black beans, stewed tomatoes, cilantro and green chile peppers, pepper, salt and cayenne pepper. Stir until thoroughly combined.

Bring mixture to a boil, then return cooked chicken pieces to skillet, immersing into rice mixture. Reduce heat to low. Cover and simmer for 30 minutes. Serve immediately.