Coconut Rice with Toasted Cashews

This rice is one of my new favorite side dishes. It is jam packed with flavor. If you don't like coconut, don't be alarmed. The coconut adds a unique flavor but is not overwhelming. There is also a bit of chicken broth to add even more flavor. The peas add another layer of flavor and texture, and the toasted cashews top it off with the perfect amount of nuttiness. I served this rice as a side dish to steamed broccoli and a beautifully grilled steak for my husband and grilled salmon for me.

Coconut Rice with Toasted Cashews
1 medium onion minced
1 1/2 tsp. garam masala
1 1/2 cups long grain white rice
3 medium cloves garlic minced
2 1/2 cups chicken broth
1 (13.5 oz.) can coconut milk
1 cup frozen peas
1/2 cup cashews, lightly toasted
1/4 cup minced fresh cilantro

Add 1 Tbsp. oil in a large skillet with a lid. Heat the oil over medium heat and add onion, garam masala, and 1/2 tsp. salt and cook until onion is softened. Stir in the rice and garlic and cook until fragrant. Stir in the chicken broth and coconut milk, scrapping up any brown bits. Bring mixture to a boil and reduce heat to medium low and cook until the rice until liquid has been absorbed and it is tender. Remove it from the heat and add the peas and chopped cilantro. Fold in the peas and cilantro. Toast the nuts in a dry skillet until lightly golden. Serve the rice and top with toasted nuts. Season with salt and pepper.