Cilantro Rice with Chicken and Mint Sauce
Inspired by Peruvian arroz con pollo, this dish blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green.
Ingredients
- ½ cup tightly packed cilantro leaves and stems stems coarsely chopped
- 1 cup tightly packed spinach leaves
- 1½ cups homemade or low-sodium chicken broth
- 1¼ cups almond, soy, or other plant-based milk, or cow's milk
- 1 teaspoon ground cumin
- 1 small hot green chili pepper optional
- 1 teaspoon salt divided
- 1 teaspoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs
- 1 onion or 2 shallots minced
- 1 garlic clove minced
- 1½ cups cooked long-grain brown rice well rinsed and drained
Mint Sauce
- 2 jalapeños optionally seeded
- 1 cup tightly packed cilantro, stems and leaves coarsely chopped
- 1 cup tightly packed mint leaves
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons tightly packed chopped green onion
- ¼ teaspoon salt
Instructions
- In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
- In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
- Add onion and garlic to pan. Cook for 3 minutes, stirring frequently. Add a little water to prevent sticking if necessary. Add rice and stir for 30 seconds to coat.
- Add contents of blender along with reserved chicken. Stir and bring to boil. Cover, reduce heat to low, and cook for 20 minutes. Stir and cook for 5 minutes more if necessary. Remove from heat and leave covered, 10 minutes.
- For mint sauce, in blender, blend all ingredients.
- To serve, divide chicken and rice among plates and drizzle with mint sauce.
- Enjoy!