Coconut Curry Rice With Peas

The inspiration for this dish came from Cookgirl's recipe for Sopa Seca, which I'd made with wonderful results. I had a can of lite coconut milk to use, so I figured I'd get a little experimental with the Sopa Seca ingredients but use the same technique for preparing the rice. It was so good, I wanted to save the recipe to make again.

• Ready In: 2 hrs 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups long grain rice
• 1 (14 ounce) can diced tomatoes with jalapenos, undrained
• 2  garlic cloves
• 1⁄2 large onion, coarsely chopped
• 2 -3  teaspoons curry powder
• 2  tablespoons  vegetable oil
• 1  tablespoon butter
• 1  teaspoon whole cumin seed (optional)
• 1  teaspoon black mustard seeds (optional)
• 1 (14 ounce) can light coconut milk
• 1 1⁄2 cups  frozen peas

Directions

1. Place rice in a bowl and cover with boiling water. Stir once and let sit for 10 minutes.
2. Drain rice and place on a cookie sheet to dry for at least 20-30 minutes (I use paper towels under the rice.).
3. Place garlic, onion, tomatoes and curry powder in blender or food processor and puree.
4. Heat a large non-stick skillet over medium heat. Add vegetable oil and butter. Add rice to skillet and cook, stirring constantly, until rice begins to turn golden.
5. Add cumin seeds and mustard seeds if using, and saute until they release their scent.
6. Add pureed tomato mixture, frozen peas and coconut milk. Stir well to combine, adding a little additional water if necessary. Cover and turn heat down to low. Let rice cook for 15-20 minutes, stirring once or twice, just to make sure it isn't sticking to the bottom of the skillet.
7. Remove pan from heat and let steam for 15-20 minutes.