Peruvian Cilantro Rice
Ingredients
- 2 (4 ounce) skinless, boneless chicken breast halves ⓘ
- 1 bunch fresh cilantro, stems removed ⓘ
- 1/2 cup water ⓘ
- 1 tablespoon vegetable oil ⓘ
- 1 tablespoon minced garlic ⓘ
- 1/4 cup frozen, chopped carrots ⓘ
- 1/4 cup frozen peas (optional)
- 1 tablespoon cumin ⓘ
- salt and freshly ground black pepper to taste ⓘ
- 1 cup uncooked white rice ⓘ
Instructions
- Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
- In a food processor or blender, puree cilantro with 1/2 cup water.
- Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.
Nutrition & Diet Analysis (per serving)
501
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).