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    Cilantro Rice with Chicken

    Source of Recipe

    Cooking Light-3/02

    List of 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 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)


    1. Preheat oven to 350 degrees.

    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 degrees 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 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 mixture over rice. Garnish with cilantro sprigs, if desired.

    5. 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.




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