Peruvian Cilantro Rice Recipe

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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.

—valereee

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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).

—bncmom

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30 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

—@ntonio

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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.

—Gina

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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.

—chiyome97

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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!

—holarosa

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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

—Baker Beverly

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Jun 22, 2006

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

—twnzmom

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Nutrition

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
108 mg
4%

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

Nutritional Information

Peruvian Cilantro Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 190
** Calories from Fat: 30

% Daily Value *
** Total Fat 3.3g 5 %
** Saturated Fat 0.4g 2 %
** Cholesterol 22mg 7 %
** Sodium 108mg 4 %
** Potassium 231mg 6 %
** Total Carbohydrates 27.3g 9 %
** Dietary Fiber 1.2g 5 %
** Protein 11.8g 24 %
** Sugars 0.8g
** Vitamin A 34 %
** Vitamin C 8 %
** Calcium 4 %
** Iron 26 %
** Thiamin 24 %
** Niacin 62 %
** Vitamin B6 19 %
** Magnesium 10 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.