Cilantro Chicken and Rice

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.