Coconut Cilantro Rice with Peas and Cashews

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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1/2 cup coconut

1 tablespoon canola oil

2 cups jasmine rice

3 cups chicken stock

1 (15-ounce can coconut milk

1/4 cup chopped cilantro leaves

1/3 cup roughly chopped cashews

1 cup frozen peas

1 teaspoon salt


  1. In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. 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.
  2. 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. 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.
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