Peruvian Cilantro Rice

This a recipe my mom always makes. Its delicious! The rice turns out green because of the cilantro and it’s full of flavor!

Step: 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.

Step: 2

In a food processor or blender, puree cilantro with 1/2 cup water.

Step: 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.

Per Serving: 190 calories; protein 11.8g; carbohydrates 27.3g; fat 3.3g; cholesterol 22mg; sodium 43.3mg.

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A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that mistakes .