Peruvian Cilantro Rice Recipe

Ingredients
<br>- 2 (4 ounce) skinless, boneless chicken breast halves
<br>- 1 bunch fresh cilantro, stems removed
<br>- ½ cup water
<br>- 1 tablespoon vegetable oil
<br>- 1 tablespoon minced garlic
<br>- ¼ cup frozen, chopped carrots
<br>- ¼ cup frozen peas (optional)
<br>- 1 tablespoon cumin
<br>- salt and freshly ground black pepper to taste
<br>- 1 cup uncooked white rice
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: In a food processor or blender, puree cilantro with 1/2 cup water.
<br>step 3: 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.
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Ingredients
- 2 (4 ounce) skinless, boneless chicken breast halves
- 1 bunch fresh cilantro, stems removed
- ½ cup water
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- ¼ cup frozen, chopped carrots
- ¼ cup frozen peas (optional)
- 1 tablespoon cumin
- salt and freshly ground black pepper to taste
- 1 cup uncooked white rice

Directions
step 1: 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.
step 2: In a food processor or blender, puree cilantro with 1/2 cup water.
step 3: 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.

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