Peruvian Cilantro Rice

• 2 (4 ounce) skinless, boneless chicken breast halves
• 1 bunch fresh cilantro, stems removed
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1/4 cup frozen, chopped carrots
• 1/4 cup frozen peas (optional)
• 1 tablespoon cumin
• salt and freshly ground black pepper to taste
• 1 cup uncooked white rice

1. 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.
2. In a food processor or blender, puree cilantro with 1/2 cup water.
3. 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.

skinless, fresh cilantro, water, vegetable oil, garlic, frozen, frozen peas, cumin, salt, white rice

Taken from www.allrecipes.com/recipe/73832/peruvian-cilantro-rice/ (may not work)