Cilantro Rice with Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A sauce of fresh cilantro, green onions, ginger, and garlic is stirred into the cooked rice to give it intense fragrance and flavor. Shiitake mushrooms add an earthy, smoky flavor. Ingredients:
1 tablespoon olive oil |
2 cups quartered shiitake mushroom caps (about 6 ounces) |
1/4 cup chopped green onion bottoms |
1 (1/2-inch) piece peeled fresh ginger |
1 garlic clove, crushed |
2 cups uncooked long-grain rice |
2 teaspoons ground cumin |
6 skinless, boneless chicken thighs (about 1 3/4 pounds), cut into bite-sized pieces |
3 cups fat-free, less-sodium chicken broth |
2 cups loosely packed cilantro leaves |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons chopped green onion tops |
1 teaspoon chopped peeled fresh ginger |
1/2 teaspoon kosher salt |
1 garlic clove, peeled |
1 teaspoon olive oil |
2 cups grape or cherry tomatoes, halved |
2 tablespoons chopped green onion tops |
cilantro sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. To prepare rice, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece, and crushed garlic; cook 5 minutes, stirring frequently. Stir in rice, cumin, and chicken; cook 1 minute. Stir in broth; bring to a boil. Cover and bake at 350° for 25 minutes. Remove from oven; let stand, covered, for 10 minutes.
3. To prepare sauce, place cilantro and next 5 ingredients (cilantro through peeled garlic clove) in a food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.
4. To prepare topping, heat 1 teaspoon oil in a medium skillet over medium-low heat. Add tomatoes; cook 2 minutes. Stir in 2 tablespoons green onion tops. Place rice mixture in a large bowl; spoon tomato topping over rice. Garnish with cilantro sprigs, if desired.
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