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Cilantro Rice with Chicken

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: about 1 cup rice mixture and about 1/4 cup tomato topping)
A sauce of fresh cilantro, green onions, ginger, and garlic is stirred into the cooked rice to give it intense fragrance and flavor. Shiitake mushrooms add an earthy, smoky flavor.

Ingredients

  • Rice:
  • 1 tablespoon olive oil
  • 2 cups quartered shiitake mushroom caps (about 6 ounces)
  • 1/4 cup chopped green onion bottoms
  • 1 (1/2-inch) piece peeled fresh ginger
  • 1 garlic clove, crushed
  • 2 cups uncooked long-grain rice
  • 2 teaspoons ground cumin
  • 6 skinless, boneless chicken thighs (about 1 3/4 pounds), cut into bite-sized pieces
  • 3 cups fat-free, less-sodium chicken broth
  • Sauce:
  • 2 cups loosely packed cilantro leaves
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped green onion tops
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon kosher salt
  • 1 garlic clove, peeled
  • Topping:
  • 1 teaspoon olive oil
  • 2 cups grape or cherry tomatoes, halved
  • 2 tablespoons chopped green onion tops
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 339
  • caloriesfromfat 18 %
  • fat 6.8 g
  • satfat 1.4 g
  • monofat 3 g
  • polyfat 1.3 g
  • protein 25.3 g
  • carbohydrate 41.5 g
  • fiber 1.8 g
  • cholesterol 82 mg
  • iron 3.9 mg
  • sodium 416 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare rice, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms, green onion bottoms, ginger piece, and crushed garlic; cook 5 minutes, stirring frequently. Stir in rice, cumin, and chicken; cook 1 minute. Stir in broth; bring to a boil. Cover and bake at 350° for 25 minutes. Remove from oven; let stand, covered, for 10 minutes.

  3. To prepare sauce, place cilantro and next 5 ingredients (cilantro through peeled garlic clove) in a food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.

  4. To prepare topping, heat 1 teaspoon oil in a medium skillet over medium-low heat. Add tomatoes; cook 2 minutes. Stir in 2 tablespoons green onion tops. Place rice mixture in a large bowl; spoon tomato topping over rice. Garnish with cilantro sprigs, if desired.