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Cilantro Infused Peruvian Rice

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner Peruvian
Cilantro Infused Peruvian 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
  • 1 tablespoon cumin
  • salt and freshly ground black pepper to taste
  • 1 cup uncooked white rice
Instructions
1
Submerge the chicken in a substantial saucepan and fill it with an adequate amount of water, approximately 3 cups. Bring the mixture to a rolling boil and cook for an extended period of time, around 15 minutes, or until the chicken reaches a satisfactory level of doneness. Slice the cooked chicken into smaller pieces and set aside, reserving the cooking liquid for later use.
2
Using a food processor or blender, finely chop the cilantro and combine it with 1/2 cup of water to create a smooth paste.
3
Heat oil in a saucepan over medium heat and cook the garlic until it reaches a light brown color. Gradually pour in 2 cups of the reserved cooking liquid and stir in the cilantro paste, diced chicken, carrots, peas, cumin, and rice. Add a pinch of salt and pepper to taste, allowing the flavors to meld together. Bring the mixture to a gentle simmer, then cover the saucepan and cook on low heat until the rice is tender and the liquid has been fully absorbed, taking around 15 to 20 minutes.