1. In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat. 2. In pot melt butter over medium heat. 3. Add onion and garlic; cook until softened, 2-3 minutes. 4. Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil. 5. Stir in rice; return to boil. 6. Reduce heat to low; cover. 7. Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time. 8. Remove from heat; stir in cilantro. 9. Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
