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)
Preparation
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.
