posted by Terrytx 02-25-102 8:15 AM
* Exported from MasterCook *
Cilantro Rice with Chicken
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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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 clove garlic, crushed
2 cups uncooked long-grain rice
2 teaspoons ground cumin
6 skinless boneless chicken thighs (about 1 3/4 pounds), cut into bite-size 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 fresh ginger
1/2 teaspoon kosher salt
1 clove garlic, peeled
Toppings:
1 teaspoon olive oil
2 cups grape or cherry tomatoes, halved
2 tablespoons chopped green onion tops
cilantro sprigs (optional)
Preheat oven to 350 degrees.
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 degrees for 25 minutes. Remove from oven; let stand, covered, for 10 minutes.
To prepare sauce, place cilantro and next 5 ingredients (cilantro through peeled garlic clove) in food processor or blender; process until smooth. Stir into rice mixture. Discard ginger piece.
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 mixture over rice. Garnish with cilantro sprigs, if desired.
Yield: 8 servings (serving size: 1 cup rice mixture and about 1/4 cup tomato topping). 339 cal, 6.8g fat, 25.3g pro, 41.5g carb, 1.8g fiber, 82mg chol, 3.9mg iron, 416mg sod, 44mg calc.
Source: Cooking Light-3/02