Peruvian Cilantro Rice

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.

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

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.