Cilantro Rice with Chicken

Ingredients

• 2 cups cherry tomatoes halved
• 2 cups cilantro leaves loosely packed
• 0.5 cup less-sodium chicken broth fat-free
• 3 cups less-sodium chicken broth fat-free
• 0.5 inch ginger fresh peeled
• 1 teaspoon ginger fresh peeled chopped
• 1  garlic clove crushed
• 1  garlic clove peeled
• 0.3 cup green onion bottoms chopped
• 2 tablespoons green onion tops chopped
• 2 teaspoons ground cumin 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 2 cups rice long-grain uncooked
• 6 ounces shiitake mushroom caps quartered
• 1.8 pounds chicken thighs boneless skinless cut into bite-sized pieces

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• dutch oven

Directions

1. Preheat oven to 35
2. To prepare rice, heat 1 tablespoon oil in a Dutch oven over medium heat.
3. 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 350 for 25 minutes.
4. Remove from oven; let stand, covered, for 10 minutes.
5. 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.
6. To prepare topping, heat 1 teaspoon oil in a medium skillet over medium-low heat.
7. Add tomatoes; cook 2 minutes. Stir in 2 tablespoons green onion tops.
8. Place rice mixture in a large bowl; spoon tomato topping over rice.
9. Garnish with cilantro sprigs, if desired.