Coconut Cilantro Rice With Peas and Cashews

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

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1⁄2 cup  shredded coconut
• 1  tablespoon canola oil or 1  tablespoon  vegetable oil
• 2  cups  jasmine rice (uncooked)
• 3  cups low sodium chicken broth
• 1 (15 ounce) can coconut milk (unsweetened)
• 1⁄4 cup  chopped cilantro leaf
• 1⁄3 cup  roughly chopped cashews
• 1  cup  frozen peas
• 1⁄2-1  teaspoon salt (to taste)

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.