Coconut Cilantro Rice With Peas and Cashews

READY IN: 25mins
Recipe by swissms

Adapted from Food Network, Guy's Big Bite, Guy Fieri.

Top Review by Baby Kato

Wow, was this wonderful. Sweet, salty, spicy and tender. I loved all the flavors, separately and combined. This was quick and easy to make with terrific results. Kudos on making it into my Best of Cookbook for 2015. Thank you so much for sharing. Made for What's on the Menu? Tag Game.

Ingredients Nutrition


  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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