Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add peas, spinach and mint and saute until spinach wilts, about 2 minutes. Remove to bowl of food processor and pulse briefly until coarsely chopped.
In same saucepan, heat remaining olive oil over medium heat. Add garlic and onion and saute until onion becomes translucent, about 1 minute. Add rice and stir to coat grains. Add wine and stir until absorbed. Add chicken stock and bring to a boil; cover and reduce heat to low. Simmer 20 minutes.
Remove from heat and stir in mint mixture and mascarpone cheese. Season with salt and pepper, if desired.
For Chicken: While rice is cooking combine 5-spice powder and teriyaki sauce in a small bowl. Brush chicken with mixture. Discard remaining sauce. Heat grill pan over high heat. Reduce heat to medium and coat pan with a little olive oil. Grill chicken until cooked through. Serve with minted rice.
When you are looking for variety in flavors, look no further than our Asian Spice Chicken with Minted Rice recipe. The mint and spinach leaves used for this dish not only add beautiful color but a unique flavor that is traditional to several cuisines around the world. Pudina rice, for example, uses freshly chopped mint alongside ginger and garlic to create a bed for chicken or vegetable curry in several Indian cultures. The fresh green bits in contrast with the mascarpone cheese and white rice make this dish almost too pretty to eat. Almost…
Don’t let the Asian flavors stop, though. The chicken in this dish is seasoned with 5-spice powder — a delicious blend of star anise, cloves, fennel, cinnamon, and Szechwan peppercorns. What more could you need in a recipe? This one covers a little bit of everything, no wonder it’s one of our favorites.
Don’t forget! The mint can be adjusted to your liking. Add as little or as much as you’d like. For a vegetarian option, just use marinated tofu or seitan instead of chicken. No flavor lost!