Coconut-and-Curry-Scented Peas and Rice

I will go to any length to have my children fall in love with green peas, and they adore this dish. Yet it's just a dump-everything-in-the-pan dish; it simmers while you set the table and carve a chicken from the supermarket deli. Add some sliced mango or melon, and you have a fresh, exotic, and extremely satisfying supper.

1 cup long-grain white rice (basmati or jasmine)
1 package (10 ounces) frozen peas
1 can (13.5 ounces) can light unsweetened coconut milk
3/4 cup chicken broth powder or  water
3  scallions, both white and light green parts, chopped (for 1/3 cup)
1 teaspoon curry powder
1/2 teaspoon salt
Place the rice, peas, coconut milk, chicken broth, scallions, curry powder, and salt in a 2-quart saucepan. Stir to combine, then cover the pan and bring to a boil over medium heat. Reduce the heat to low and let simmer, covered, until the rice is tender and most of the liquid has evaporated, 15 to 17 minutes. Spoon the peas and rice onto plates and serve at once.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 20 min

Servings: 6

Recipe By: Anne Byrn

From:  The Dinner Doctor
Used with permission of Workman Publishing Company

Chef Suggestions
For a fancier dish, garnish the peas and rice with lightly toasted coconut and more chopped scallions.