Peruvian Cilantro Rice Recipe

Peruvian Cilantro Rice Recipe

  • 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
  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.
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