Rice with Peas and Cilantro

Name: Rice with Peas and Cilantro
Prep time: 15 min
Total time: 40 min
Ingredients: 1 cup fresh cilantro, stems reserved; 2 tablespoons extra-virgin olive oil; 1 medium onion, finely chopped; 1 garlic clove, minced; 0.25 teaspoon chili powder; Coarse salt and freshly ground pepper; 1 cup long-grain rice; 1.5 cups water; 1 pound fresh peas, shelled (1 ½ cups)

3.7

(17)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

40 mins

Servings:

4

Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.

Ingredients

1 cup fresh cilantro, stems reserved
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
¼ teaspoon chili powder
Coarse salt and freshly ground pepper
1 cup long-grain rice
1 ½ cups water
1 pound fresh peas, shelled (1 ½ cups)

Directions

Tie together reserved cilantro stems with kitchen twine.Heat oil in a medium pot over medium heat. Cookonion and garlic, stirring occasionally, until tender, about8 minutes. Add chili powder, and season with salt andpepper; cook for 1 minute. Add rice, and stir to coat. Addcilantro-stem bundle and the water; bring to a boil.Reduce heat to low, and gently simmer, covered, until wateris absorbed, about 15 minutes.
Remove from heat, and add peas (do not mix). Cover, andlet stand for 10 minutes. Discard cilantro-stem bundle.Season with salt and pepper. Stir in cilantro leaves.