Peruvian Style Coriander Rice With Peas - cooking recipe

Ingredients

cooking spray
1 large onion, minced
1 red bell pepper, seeded and diced
2 tablespoons minced minced fresh pickled canned hot peppers (such as aji amarillo, Peruvian yellow hot peppers)
6 large garlic cloves, minced
2 tablespoons minced fresh cilantro (or more, or use Italian parsley instead)
1 tablespoon ground coriander
1 teaspoon ground cumin
2 cups white basmati rice (I use whole wheat basmati- or converted rice)
2 cups dark beer (or ale, or stout or nonalcoholic beer, or substitute veg. stock)
1 cup boiling water (with chicken-style vegan bouillon cubes, powder or paste for 3 cups broth-I use homemade veg. broth)
1 cup frozen peas, thawed and drained
fresh ground black pepper
PROTEIN (Choose one)
2 cups chinese vegetarian roast duck, rinsed, drained and cut into smaller chunks (mun chai'ya)
2 cups vegan chicken, strips browned in a non-stick pan (or reconstituted Soy Curls)
2 cups seitan (or commercial savory baked tofu or tempeh or other poultry substitute, cut into cubes and browned in)
1 1/2 cups cooked chickpeas, rinsed and drained (1 can)
OPTIONAL ADDITIONS (Choose one)
cooked corn, drained (1 can)

Preparation

In a large heavy skillet or saute pan with a tight lid (can be non-stick), sprayed with oil, saute the onion, bell peppers, hot peppers, and garlic until the onion begins to brown a bit. Add water a tablespoon at a time to keep them from sticking, as needed.
Add the cilantro, coriander, and cumin, and stir-fry for a minute.
Add the raw rice and stir-fry briefly.
Pour in the beer and the hot water with the bouillon, and the peas, with pepper to taste, plus your Protein choice and any Optional addition you might be using.
Bring to a boil, cover and cook for 15-20 minutes(longer for whole wheat basmati-about 45 mins), or until the rice is done.
Toss ingredients and taste for salt and pepper.