Serves 4

Prep time 5 min.

Cook time 25 min.


Cilantro Rice

1 ½ cups uncooked long grain white rice

1/3 cup chopped fresh cilantro


2 Tbsp. olive oil

6 boneless, skinless chicken breast halves (about 2 ¼ lb.)

3 cans (14.5 oz. each) Del Monte® No Salt Added Diced Tomatoes, not drained 

1 can (8 oz.) Del Monte® Tomato Sauce

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

2 to 3 tsp. chili powder, to taste

1 tsp. cumin

1/8 to ¼ tsp. cayenne, to taste


  1. Cook rice according to package directions, using chicken broth instead of water, if desired; set aside. Stir cilantro 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.


Serve on Day 1: For each serving, place a chicken breast over ½ cup Cilantro Rice, and top with
¼ cup Tomato Lime Sauce. Serve with a lime wedge, if desired. 

Save for Day 2: Store separately in refrigerator: remaining Cilantro Rice (about 2 cups) and
2 chicken breast halves with remaining Tomato Lime Sauce (about 4 cups).

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