Rinse the rice in a sieve until the water runs clear. Put the rice in an oven proof heavy duty sauté pan or shallow cast-iron pan, 12-inches in diameter. Mix in all the other ingredients except the olive oil and cilantro. Season with salt and pepper and drizzle with the olive oil.
Cook in the preheated oven for about 40 minutes or until an instant thermometer reads 165º F when inserted into one of the chicken breasts. Sprinkle with chopped cilantro and serve with a simple green salad.
