Coconut Cilantro Rice with Peas and Cashews

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Coconut Rice

Mango Coconut Rice

Coconut Rice n' Peas