Prep time 5 min.

Cook time 25 min.


Cilantro Rice:

1 cup uncooked long grain white rice

2 cups College Inn Chicken Broth 

¼ cup chopped fresh cilantro



1 Tbsp. olive oil

4 boneless, skinless chicken breast halves (about  1 ½ lb.)

1 can (14.5 oz.) Del Monte® No Salt Added Diced Tomatoes, drained 

1 can (8 oz.) Del Monte® Tomato Sauce

Zest and juice of 1 lime, and 1 additional lime cut into wedges, optional

1 ½ tsp. chili powder

1 tsp. cumin

1/8 tsp. cayenne


  1. Cook rice according to package directions, using chicken broth instead of water; set aside. Stir cilantro gently into rice before serving.

  2. Meanwhile, heat oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Cook chicken 3 minutes on each side or until lightly browned. Stir in diced tomatoes, tomato sauce, lime zest, lime juice, chili powder, cumin and cayenne. Continue to cook on medium-high, uncovered, 10 to 15 minutes or until chicken is no longer pink inside. Season to taste with salt and pepper, if desired.

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