Cilantro Rice with Chicken and Mint Sauce
  • 1/2cup tightly packed cilantro leaves and stemsstems coarsely chopped
  • 1cup tightly packed spinach leaves
  • 1 1/2cups homemade or low-sodium chicken broth
  • 1 1/4cups almondsoy, or other plant-based milk, or cows’ milk
  • 1tsp ground cumin
  • 1 small hot green chili pepperoptional
  • 1tsp saltdivided
  • 1tsp extra-virgin olive oil
  • 1lb bonelessskinless chicken breasts or thighs
  • 1 onion or 2 shallotsminced
  • 1 garlic cloveminced
  • 1 1/2cups cooked long-grain brown ricewell rinsed and drained
Mint sauce
  • 2 jalapenosoptionally seeded (see tip)
  • 1cup tightly packed cilantrostems and leaves, coarsely chopped
  • 1cup tightly packed mint leaves
  • 1 Tbsp fresh lime juice
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp tightly packed chopped green onion
  • 1/4tsp salt
  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