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Ingredients
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2 (4 ounce) skinless, boneless chicken breast halves
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1 bunch fresh cilantro, stems removed
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½ cup water
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1 tablespoon vegetable oil
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1 tablespoon minced garlic
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¼ cup frozen, chopped carrots
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¼ cup frozen peas (Optional)
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1 tablespoon cumin
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salt and freshly ground black pepper to taste
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1 cup uncooked white rice
Directions
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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.
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In a food processor or blender, puree cilantro with 1/2 cup water.
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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.
Nutrition Facts (per serving)
190 | Calories |
3g | Fat |
27g | Carbs |
12g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 190 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 0g | 2% |
Cholesterol 22mg | 7% |
Sodium 43mg | 2% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 12g | 24% |
Vitamin C 5mg | 5% |
Calcium 34mg | 3% |
Iron 3mg | 14% |
Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.