Peruvian Rice (Arroz Verde)

3 cups of uncooked rice
2 medium onions, diced
3 large bunches of cilantro washed and with stems cut from the bottom
6 garlic cloves peeled (dice 3 cloves for the pot)
1 cup of peas
3 teaspoons of cumin
5 tablespoons of olive oil

salt and pepper to taste

Liquify cilantro, 1 of the diced onions and 3 garlic cloves in one cup of water. Saute remaining onion in 2 tablespoons of olive oil until translucent in a medium sized stock pot. Add remaining garlic and whisk until soft over medium to low heat. Whisk in cumin. Add rice and stir around for 2 minutes. Add 4-1/4 cups of water and liquified cilantro mixture and bring to a boil. Cover, lower heat and cook for 10 minutes.

Add peas on top of rice without disturbing and cook for another 10 minutes covered. Turn heat off and let rice sit covered for another 10 minutes. Fluff rice and mix peas in while making sure green color covers all of rice. Add salt and pepper to taste and remaining olive oil. Add more oil to overcome any dryness because rice should be a bit shiny. 

We made this for our Peruvian turkey Thanksgiving dinner and it was fantastic!