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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.
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Servings: 3
Ingredients Method

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

Method
 

  1. In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and 1/2 tsp salt.
  2. 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.
  3. 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.
  4. 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.
  5. For mint sauce, in blender, blend all ingredients.
  6. To serve, divide chicken and rice among plates and drizzle with mint sauce.
  7. Enjoy!