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Coconut Cilantro Rice With Peas and Cashews Recipe

Coconut Cilantro Rice With Peas and Cashews Recipe

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Coconut Cilantro Rice With Peas and Cashews

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Ingredients:

Serving

1/2 cup shredded coconut
1 tbsp canola oil
2 cups jasmine rice (uncooked )
3 cups low sodium chicken broth
1 (15 oz) can coconut milk (unsweetened )
1/4 cup chopped cilantro leaf
1/3 cup roughly chopped cashews
1 cup frozen peas
1/2-1 tsp salt (to taste)

Directions:

In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	344.7 Kcal (1443 kJ)
Calories from fat	88.51 Kcal
		% Daily Value*
Total Fat	9.83g	15%
Sodium	280.27mg	12%
Potassium	199mg	4%
Total Carbs	57.7g	19%
Sugars	4.03g	16%
Dietary Fiber	1.51g	6%
Protein	7.02g	14%
Vitamin C	3.4mg	6%
Iron	1.2mg	7%
Calcium	12.8mg	1%

Amount Per 100 g
Calories	183.52 Kcal (768 kJ)
Calories from fat	47.12 Kcal
		% Daily Value*
Total Fat	5.24g	15%
Sodium	149.21mg	12%
Potassium	105.95mg	4%
Total Carbs	30.72g	19%
Sugars	2.15g	16%
Dietary Fiber	0.8g	6%
Protein	3.74g	14%
Vitamin C	1.8mg	6%
Iron	0.6mg	7%
Calcium	6.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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