Cilantro Rice with Chicken and Mint Sauce

Inspired by Peruvian arroz con pollo, Cilantro Rice with Chicken and Mint Sauce blends an entire bunch of cilantro and spinach into a pot of rice, tinting it green. It’s a full meal on its own, but you can leave out the chicken and it becomes a vegetarian side dish. If you use commercial broth that’s high in sodium, reduce the salt you add in the first step.

Cilantro Rice with Chicken and Mint Sauce

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Ingredients

• 1/2 cup tightly packed cilantro leaves and stems stems coarsely chopped
• 1 cup tightly packed spinach leaves
• 1 1/2 cups homemade or low-sodium chicken broth
• 1 1/4 cups almond soy, or other plant-based milk, or cows’ milk
• 1 tsp ground cumin
• 1 small hot green chili pepper optional
• 1 tsp salt divided
• 1 tsp extra-virgin olive oil
• 1 lb boneless skinless chicken breasts or thighs
• 1 onion or 2 shallots minced
• 1 garlic clove minced
• 1 1/2 cups cooked long-grain brown rice well rinsed and drained

Mint sauce

• 2 jalapenos optionally seeded (see tip)
• 1 cup tightly packed cilantro stems and leaves, coarsely chopped
• 1 cup tightly packed mint leaves
• 1 Tbsp fresh lime juice
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp tightly packed chopped green onion
• 1/4 tsp salt

Ingredients 1/2 cup tightly packed cilantro leaves and stems stems coarsely chopped 1 cup tightly packed spinach leaves 1 1/2 cups homemade or low-sodium chicken broth 1 1/4 cups almond soy, or other plant-based milk, or cows’ milk 1 tsp ground cumin 1 small hot green chili pepper optional 1 tsp salt divided 1 tsp extra-virgin olive oil 1 lb boneless skinless chicken breasts or thighs 1 onion or 2 shallots minced 1 garlic clove minced 1 1/2 cups cooked long-grain brown rice well rinsed and drained Mint sauce 2 jalapenos optionally seeded (see tip) 1 cup tightly packed cilantro stems and leaves, coarsely chopped 1 cup tightly packed mint leaves 1 Tbsp fresh lime juice 2 Tbsp extra-virgin olive oil 2 Tbsp tightly packed chopped green onion 1/4 tsp salt

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Instructions

1. In blender, blend 1/2 cup cilantro, spinach, broth, milk, cumin, chili pepper, and up 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.

Recipe Notes

Per serving: 319 calories; 22 g protein; 8 g total fat (1 g sat. fat); 39 g total carbohydrates (2 g sugars, 3 g fiber); 592 mg sodium