Coconut Cilantro Rice With Peas and Cashews

“Adapted from Food Network, Guy's Big Bite, Guy Fieri.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.
  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.

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