Peruvian Cilantro Rice Recipe

Name: Peruvian Cilantro Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (4 ounce) skinless, boneless chicken breast halves, 1 bunch fresh cilantro, stems removed, 1/2 cup water, 1 tablespoon vegetable oil, and more.

Yes, Peruvian Cilantro Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Cilantro Rice

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