Coconut Cilantro Rice with Peas and Cashews (Guy Fieri) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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.
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