Cilantro Rice with Chicken

Cilantro Rice with Chicken
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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