Cilantro Rice with Chicken

Ingredients

• 3 cups fat-free, less-sodium chicken broth
• 1 teaspoon chopped peeled fresh ginger
• ½ teaspoon kosher salt
• 1 garlic clove, peeled
• Sauce:
• 2 teaspoons ground cumin
• 6 skinless, boneless chicken thighs (about 1 3/4 pounds), cut into bite-sized pieces
• + 15 more ingredients
• • Rice:
  • Topping:
  • 2 cups grape or cherry tomatoes, halved
  • 1 teaspoon olive oil
  • ¼ cup chopped green onion bottoms
  • 2 tablespoons chopped green onion tops
  • Cilantro sprigs (optional)
  • 1 tablespoon olive oil
  • 2 cups quartered shiitake mushroom caps (about 6 ounces)
  • 1 (1/2-inch) piece peeled fresh ginger
  • 1 garlic clove, crushed
  • 2 cups uncooked long-grain rice
  • 2 cups loosely packed cilantro leaves
  • ½ cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped green onion tops

Preheat oven to 350°. 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...

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