Coconut Cilantro Rice With Peas And Cashews

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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