El Caney De Charlotte

Ingredients

• 1 1/2 cups basmati rice, rinsed
• 2 tbsp oil
• 1 onion, thinly sliced
• 4 cardamom pods
• 1 cinnamon stick
• 2 1/2 cups water
• 1/2 cup peas
• 1/4 cup toasted cashews

Make it

1. Cook onion in oil until golden, about 8 minutes, then add cardamom and cinnamon for 1 minute.
2. Add rice, water and 1 tsp salt; boil, then cover and cook on low 15 minutes.
3. Stir in peas, rest 5 minutes covered, and top with cashews.