Coconut Cilantro Rice With Peas And Cashews

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup shredded coconut
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• 2 cups jasmine rice (uncooked)
• 3 cups low sodium chicken broth
• 1 (15 ounce) can coconut milk (unsweetened)
• 1/4 cup chopped cilantro leaf
• 1/3 cup roughly chopped cashews
• 1 cup frozen peas
• 1/2-1 teaspoon salt (to taste)

Recipe

• 1 in a large stock pot, over medium-high heat, add the coconut and lightly toast. remove to a small bowl and set aside.
• 2 in the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes.
• 3 add the chicken stock and the coconut milk and stir to combine. reduce the heat to a low simmer, cover and cook for 15 minutes.
• 4 remove from heat and stir in the cilantro, cashews and peas. season with salt and transfer to a serving bowl. garnish with the toasted coconut and serve.