Inspired by Peruvian arroz con pollo, this dish 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.
The heat of the chili pepper comes from the white membrane and seeds, so if you like spicy, keep them when you blend the pepper. Otherwise, remove them.
In blender, blend 1/2 cup (125 mL) cilantro, spinach, broth, milk, cumin, chili pepper, and up 1/2 tsp (5 mL) salt.
In wide-based saucepan or skillet with lid, heat olive oil over medium-high heat. Add chicken. Sprinkle with remaining 1/2 tsp (5 mL) salt. Cook for 2 to 3 minutes on each side, until browned. Remove to plate. When cool, cut into bite-sized pieces.
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.
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.
For mint sauce, in blender, blend all ingredients.
To serve, divide chicken and rice among plates and drizzle with mint sauce.
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