Rice with Peas and Cilantro
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Martha Stewart Living, May 2010
- Prep Time 15 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 cup fresh cilantro, stems reserved
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon chili powder
- Coarse salt and freshly ground pepper
- 1 cup long-grain rice
- 1 1/2 cups water
- 1 pound fresh peas, shelled (1 1/2 cups)
Directions
-
Tie together reserved cilantro stems with kitchen twine.
Heat oil in a medium pot over medium heat. Cook
onion and garlic, stirring occasionally, until tender, about
8 minutes. Add chili powder, and season with salt and
pepper; cook for 1 minute. Add rice, and stir to coat. Add
cilantro-stem bundle and the water; bring to a boil.
Reduce heat to low, and gently simmer, covered, until water
is absorbed, about 15 minutes. -
Remove from heat, and add peas (do not mix). Cover, and
let stand for 10 minutes. Discard cilantro-stem bundle.
Season with salt and pepper. Stir in cilantro leaves.
+Very+good%21+I+didn%27t+have+kitchen+twine+so+I+picked+out+the+stems+with+a+fork+before+adding+the+peas.+Also+couldn%27t+find+fresh+peas+so+I+used+frozen.+Ran+the+frozen+peas+under+some+cold+water+to+defrost+them+and+they+worked+perfectly.