Rice with Peas and Cilantro

This is from a past issue of Martha Stewart Living. Very healthful and versatile. Recipe follows:

1 cup fresh cilantro, stems reserved
2 tbls. extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1/4 tsp. chili powder
Coarse salt and fresh ground pepper
1 cup long-grain rice
1 1/2 cups water ( I used low sodium chicken broth)
1 pound frozen peas

Tie together reserved cilantro stems with kitchen twine. Heat oil in medium pot over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 8 minutes. Add chili powder, and season with salt and pepper; cook for 1 minute. Add rice, and stir to coat. Add cilantro-stem bundle and the water or broth; bring to a boil. Reduce heat to low, and gently simmer, covered, until water or broth is absorbed, about 15 minutes.
Remove from heat, and add peas (do not mix). Cover, and let stand for 10 minutes. Discard cilantro-stem bundle. Season with salt and pepper. Stir in cilantro leaves and serve.

Enjoy!!!