Peruvian Cilantro Rice recipe

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Ingredients

2 (4 ounce) skinless, boneless chicken breast halves
1 bunch fresh cilantro, stems removed
½ cup water
1 tablespoon vegetable oil
1 tablespoon minced garlic
¼ cup frozen, chopped carrots
¼ cup frozen peas
1 tablespoon cumin
salt and freshly ground black pepper to taste
1 cup uncooked white rice

Nutrition Info

189.9 calories
carbohydrate: 27.3 g
cholesterol: 22 mg
fat: 3.3 g
fiber: 1.2 g
protein: 11.8 g
saturatedFat: 0.4 g
servingSize: -
sodium: 43.3 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. In a food processor or blender, puree cilantro with 1/2 cup water.

  3. 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.

Recipe Yield

6 servings

Recipe Note

This a recipe my mom always makes. Its delicious! The rice turns out green because of the cilantro and it's full of flavor!

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