Coconut Curry Rice With Peas

• 1 12 cups long grain rice
• 1 (14 ounce) can diced tomatoes with jalapenos, undrained
• 2 garlic cloves
• 12 large onion, coarsely chopped
• 2 -3 teaspoons curry powder
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 teaspoon whole cumin seed (optional)
• 1 teaspoon black mustard seeds (optional)
• 1 (14 ounce) can light coconut milk
• 1 12 cups frozen peas

1. Place rice in a bowl and cover with boiling water.
2. Stir once and let sit for 10 minutes.
3. Drain rice and place on a cookie sheet to dry for at least 20-30 minutes (I use paper towels under the rice.
4. ).
5. Place garlic, onion, tomatoes and curry powder in blender or food processor and puree.
6. Heat a large non-stick skillet over medium heat.
7. Add vegetable oil and butter.
8. Add rice to skillet and cook, stirring constantly, until rice begins to turn golden.
9. Add cumin seeds and mustard seeds if using, and saute until they release their scent.
10. Add pureed tomato mixture, frozen peas and coconut milk.
11. Stir well to combine, adding a little additional water if necessary.
12. Cover and turn heat down to low.
13. Let rice cook for 15-20 minutes, stirring once or twice, just to make sure it isn't sticking to the bottom of the skillet.
14. Remove pan from heat and let steam for 15-20 minutes.

long grain rice, tomatoes, garlic, onion, curry powder, vegetable oil, butter, cumin, black mustard seeds, light coconut milk, frozen peas

Taken from www.food.com/recipe/coconut-curry-rice-with-peas-220582 (may not work)