Cilantro Rice With Chicken

• 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)

1. Preheat oven to 350u0b0.
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 350u0b0 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.

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Taken from www.myrecipes.com/recipe/cilantro-rice-with-chicken (may not work)