Peruvian Cilantro Rice29 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“This a recipe my mom always makes. Its delicious! The rice turns out green because of the cilantro and it's full of flavor!” - by LAURELC1
Original recipe yields 6 servings
- 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.
- In a food processor or blender, puree cilantro with 1/2 cup water.
- 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.
Amount Per Serving (6 total)
- 190 cal
- 3.3 g
- 27.3 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"Good effort at a Peruvian dish. In Peru, this dish is called "arroz verde" (green rice) or "arroz con pollo" (rice with chicken). It is a very popular dish. I live in Peru and eat it frequently. It'..." See mores one of my kids' favorites. Chicken legs are used instead of breasts. Onion and aji (or other spicy pepper) is a must. Saute onion, garlic, and pureed aji, then liquify these with the cilantro and chicken broth. Fresh peas and carrots are always better (you can't get frozen veggies in Peru). "
"Well budy i am peruvian and just to tell u are missing key ingrdients to this peruvain recipe like the yellow pepper found in mexican produce stores wich is used for most peruvian foods and this other..." See more on too aji collorado"
"This recipe is alright, I think the frozen carrots and pea do it no justice, it makes it more like a cheap food court fried rice plate. This is how I've been making arroz verde (green rice) for year..." See mores.. in a blender blend chicken broth, 2 cloves garlic, a yellow aji chili pepper (seeded) , & cilantro untill liquefied. set aside. Heat olive oil in pot and saute chopped red onion and rice for about 5 mins. Add the chicken/cilantro broth and bring to boil, reduce to low and let cook. When done fluff with fork, toss with chopped scallions and add salt & pepper to taste."
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