Jerk Chicken with Coconut Rice and Peas | Ronald McDonald House Charities of Central Ohio

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 tablespoons curry powder
• 2 teaspoons sriracha
• 1 cup long-grain brown rice
• 1 can coconut milk
• 3/4 cup water
• 2 teaspoons chopped fresh thyme
• 2 teaspoons garlic powder
• 1 1/4 teaspoons ground allspice
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• 1 cup frozen green peas, thawed
• 1/4 cup chopped fresh cilantro, plus leaves for garnish
• 2 tablespoons lime juice
• Lime wedges, for serving