Peruvian Cilantro Rice Recipe -
Peruvian Cilantro Rice Recipe
  • READY IN 35 mins

Peruvian Cilantro Rice

Recipe by  

"This a recipe my mom always makes. Its delicious! The rice turns out green because of the cilantro and it's full of flavor!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 17, 2006

Very good! I used fresh carrots because that's what I had plus used a full cup of both carrots and peas but otherwise followed the recipe and it turned out great. My family liked it very much.

Most Helpful Critical Review
Sep 13, 2008

Good effort at a Peruvian dish. In Peru, this dish is called "arroz verde" (green rice) or "arroz con pollo" (rice with chicken). It is a very popular dish. I live in Peru and eat it frequently. It's one of my kids' favorites. Chicken legs are used instead of breasts. Onion and aji (or other spicy pepper) is a must. Saute onion, garlic, and pureed aji, then liquify these with the cilantro and chicken broth. Fresh peas and carrots are always better (you can't get frozen veggies in Peru).


32 Ratings

Apr 27, 2007

Well budy i am peruvian and just to tell u are missing key ingrdients to this peruvain recipe like the yellow pepper found in mexican produce stores wich is used for most peruvian foods and this other on too aji collorado

Mar 02, 2010

This recipe is alright, I think the frozen carrots and pea do it no justice, it makes it more like a cheap food court fried rice plate. This is how I've been making arroz verde (green rice) for years.. in a blender blend chicken broth, 2 cloves garlic, a yellow aji chili pepper (seeded) , & cilantro untill liquefied. set aside. Heat olive oil in pot and saute chopped red onion and rice for about 5 mins. Add the chicken/cilantro broth and bring to boil, reduce to low and let cook. When done fluff with fork, toss with chopped scallions and add salt & pepper to taste.

May 08, 2009

My husband is peruvian and we always make this with beer (cusquena or corona.)you add it with the cilantro so the rice can soak it up. (about half a bottle or more if you like)I know this dish as arroz con pollo. If you make it right, its delicious.

Jul 07, 2009

I really wanted to try this recipe, because oddly enough, these ingredients were all we had in the house today! After reading other reviews I made some adjustments to steps 2 and 3 to avoid the blandness. For step 3, I used fresh carrots (about 1 cup diced) and sauteed them along with the garlic and also 1 tbsp. cumin (freshly roasted and ground) and 1/2 tsp. cayenne pepper. I then added the chicken, salt and pepper, rice and reserved chicken water. I added the cilantro towards the end of cooking and just heated it through so that it didn't get diluted or turn that off color. I also just added the thawed peas at this point, I see no point in cooking them to death. Perfecto!

May 03, 2006

I turned this into a side dish for chicken and loved it. I added some leftover green onion to the cilantro and basically just made a green rice using the puree and chix stock to cook the rice

Oct 26, 2007

The CDA and other medical organizations suggest 4 oz. of meat per serving. This therefore makes TWO servings. TWO, not six. Unfortunately, it also makes from four to eight servings of rice, which is less than useful. I suggest that the user either triple the amount of meat or reduce the amount of liquid and rice by two-thirds.


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  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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