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.
Hold the heat?
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.
Cilantro Rice with Chicken and Mint Sauce
Ingredients
- 1/2 cup (125 mL) tightly packed cilantro leaves and stems, stems coarsely chopped
- 1 cup (250 mL) tightly packed spinach leaves
- 1 1/2 cups (350 mL) homemade or low-sodium chicken broth
- 1 1/4 cups (310 mL) almond, soy, or other plant-based milk, or cows’ milk
- 1 tsp (5 mL) ground cumin
- 1 small hot green chili pepper (optional)
- 1 tsp (5 mL) salt, divided
- 1 tsp (5 mL) extra-virgin olive oil
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 onion or 2 shallots, minced
- 1 garlic clove, minced
- 1 1/2 cups (350 mL) cooked long-grain brown rice, well rinsed and drained
- 2 jalapenos, optionally seeded (see tip)
- 1 cup (250 mL) tightly packed cilantro, stems and leaves, coarsely chopped
- 1 cup (250 mL) tightly packed mint leaves
- 1 Tbsp (15 mL) fresh lime juice
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) tightly packed chopped green onion
- 1/4 tsp (1 mL) salt
Nutrition
Per serving:
- calories319
- protein22 g
- total fat8 g
- sat. fat1 g
- total carbohydrates39 g
- sugars2 g
- fibre3 g
- sodium592 mg
Directions
01
In blender, blend 1/2 cup (125 mL) cilantro, spinach, broth, milk, cumin, chili pepper, and up 1/2 tsp (5 mL) salt.
02
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.
03
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.
04
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.
05
For mint sauce, in blender, blend all ingredients.
06
To serve, divide chicken and rice among plates and drizzle with mint sauce.
Amie Watson
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.