RICE WITH PEAS AND CILANTRO

By á-8219

Ingredients

• 1 CUP FRESH CILANTRO, STEMS RESERVED;
• 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 1 MEDIUM ONION,FINELY CHOPPED
• 1 GARLIC CLOVE,MINCED
• 1/4 TEASPOONS CHILI POWDER
• COARSE SALT AND PEPPER
• 1 CUP LONG-GRAIN RICE
• 1 1/2 CUPS WATER OR CHICKEN BROTH
• 1 POUND FRESH PEAS, SHELLED ( 1 1/2 CUPS)

Preparation

Step 1

1. TIE TOGETHER RESEERVED CILANTRO STEMS WITH KITCHEN TWINE. HEAR 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. 2. REMOVE FORM 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