Ingredients
6
6 servings
- •2 (4 ounce) skinless, boneless chicken breast halves
- •1 bunch fresh cilantro, stems removed
- •0.5 cup water
- •1 tablespoon vegetable oil
- •1 tablespoon minced garlic
- •0.25 cup frozen, chopped carrots
- •0.25 cup frozen peas
- •1 tablespoon cumin
- •salt and freshly ground black pepper to taste
- •1 cup uncooked white rice
Instructions
- 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.
- In a food processor or blender, puree cilantro with 1/2 cup water.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 190
- Carbohydrate: 27g
- Fat: 3g
- Fiber: 1g
- Protein: 12g
- Sugar: 1g
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