Reviewed: Sep. 16, 2009

This is not good... so excited to make this dish. Took much longer to prepare than noted and the cumin was very overpowering. Needs much more flavor. I will not make this again.Very dissapointing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2009

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 serrano chili pepper, & cilantro utill 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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

holarosa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chiyome97

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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).

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

bncmom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2008

I also made this as a side dish and found it overall very good, but rather bland as prepared. It was also very juicy when the rice was done - I had to thicken it a bit. I am keeping this one to have again, but next time I will add a bit of heat (maybe some curry or finely shopped hot pepper) and will only use as much of the reserve liquid as my rice can use, rather than a full2.5 cups.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Siren

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2007

Very delicious. I used mixed frozen veggies, left out the chicken, and substituted the garlic for garlic powder. My whole family loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chef Angie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2007

This dish has a lot of potential, but doesn't work for me as it is - I had to throw out nearly the entire batch. How a dish with that much cilantro and smells so good can be bland is beyond me, but it really needs to be "taken up a notch." Other reviewers mentioned yellow pepper and cajun spice; both would be interesting, I think. I'm also wondering about cayenne and jalepeno.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2007

It was still a nice change to the traditional rice & chicken...but like the others said, a bit bland. The flavor of the cumin and cilantro were very yummy, but it needed a bit more punch. Probably the peppers that the other member talked or maybe a chili & way more garlic and maybe some onion??? Family still enjoyed it and we probably will make it again, but will play with it a bit more...Oh I added the juice of one fresh lime and it gave the dish a great zing. Thanks for the variety!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angel

Cooking Level: Expert

Home Town: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2007

Not sure why others rated it as bland? However I added the cilantro closer to the end of cooking we thought it came out great! Probably would taste great with added spiceness to if you wanted a spicy dish though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kimberley

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

@ntonio

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2007

it was a little bland as is, but with some chili garlic sauce was pretty good. The cilantro was a little gritty, so next time I would make sure it was throughly pureed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pashi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2007

What attracted me to this recipe were the ingredients - especially the large amount of cilantro, which is one of my favorites. So I was very surprised and disappointed at how bland the dish tasted - not a hint of cilantro! It all got cooked out I guess. I used all fresh ingredients incl. home made chicken broth. This recipe needs some serious 'tweaking'.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

r-marie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2007

Good dish. I don't have a blender or processor so I just used cilantro leaves and that was fine. Also didn't have cumin so I used 1 Tbsp of cajun spice, my husband's favorite, so no problem with blandness. Rice seemed to having problems cooking so next time I'll cook it in a deep pot instead of large saucepan.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

susan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2006

This was very easy to make and very good. I didn't put in the chicken, but I used chicken stock to cook the rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nicci_cooks

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2006

Sounded delicious......extremely bland and I prepared it just as directed.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

twnzmom

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Livermore, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 3, 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

Was this review helpful? [ YES ]
4 users found this review helpful