Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.51 Kcal (664 kJ) | ||
| Calories from fat | 28.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 5% | |
|---|---|---|---|
| Cholesterol | 5.58mg | 2% | |
| Sodium | 42.99mg | 2% | |
| Potassium | 101.1mg | 2% | |
| Total Carbs | 27.8g | 9% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 204.12 Kcal (855 kJ) | ||
| Calories from fat | 36.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 5% | |
|---|---|---|---|
| Cholesterol | 7.18mg | 2% | |
| Sodium | 55.36mg | 2% | |
| Potassium | 130.19mg | 2% | |
| Total Carbs | 35.8g | 9% | |
| Sugars | 0.75g | 2% | |
| Dietary Fiber | 1.18g | 4% | |
| Protein | 6.14g | 10% | |
| Vitamin C | 2.3mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 12% | |
| Calcium | 26.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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