Peruvian Cilantro Rice

Method3 steps · about 45 min

1. 1

   Step 1: Place the chicken into a large saucepan and fill with enough water (about 3 cups) 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.

   Cook chicken · 10 minUses 2 (4 ounce) skinless, boneless chicken breast halves · about 3 cups water, or enough to cover chicken (for poaching)

2. 2

   Step 2: In a food processor or blender, puree cilantro (1 bunch) with 1/2 cup water.

   Uses 1 bunch fresh cilantro, stems removed · ½ cup water

3. 3

   Step 3: Heat oil (1 tablespoon) in a saucepan and cook garlic (1 tablespoon) until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro (1 bunch) puree, diced chicken, carrots, peas (¼ cup), cumin (1 tablespoon) 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.

   Simmer rice · 20 minUses 2 (4 ounce) skinless, boneless chicken breast halves · 1 bunch fresh cilantro, stems removed · 1 tablespoon vegetable oil · 1 tablespoon minced garlic · ¼ cup frozen, chopped carrots · ¼ cup frozen peas (optional) · 1 tablespoon cumin · salt and freshly ground black pepper to taste