Tomatillo Cilantro Rice with Chicken & Vegetable Confetti

A twist on the traditional, this inspired Mexican Rice gains flavor from HERDEZ® Tomatillo Verde Mexican Cooking Sauce. Tender chicken and colorful vegetables combine with the flavors to create a delicious side dish!


  • 3 tablespoons

    olive oil

  • 1 pound

    boneless, skinless chicken thighs, cut into 1-inch pieces

  • Salt and freshly ground pepper, to taste

  • 1

    medium yellow onion, diced 

  • 2 cloves

    garlic, minced

  • 1 cup

    fresh or canned corn kernels

  • 1 cup

    long grain rice

  • 1 teaspoon

    ground cumin 

  • 2

    bay leaves

  • 1 (12-ounce) jar

    HERDEZ® Tomatillo Verde Mexican Cooking Sauce

  • 1 cup

    chicken broth

  • 1/2 cup

    frozen baby peas

  • 2 teaspoons

    freshly chopped cilantro

Print Recipe

Serves 6



  1. Heat olive oil in 4-quart saucepot over medium-high heat. 

  2. Season chicken with salt and pepper and add to pot. 

  3. Sauté 3 minutes or until brown all over, stirring often. 

  4. Remove chicken from pot and set aside. 

  5. Add onions and sauté 2 minutes. 

  6. Add garlic and sauté 1 minute longer. 

  7. Add corn kernels, rice, cumin and bay leaves. 

  8. Cook 3 minutes or until rice begins to lightly toast and smell fragrant, stirring often. 

  9. Return chicken to pot and add HERDEZ® Tomatillo Verde Mexican Cooking Sauce and chicken broth. 

  10. Bring mixture to a boil, reduce heat and cover pot. 

  11. Simmer 20 minutes. 

  12. Remove rice from heat and fluff it with a fork. 

  13. Mix in peas and cilantro. 

  14. Cover pot and let rice rest 5 minutes before serving.


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