Cookingwithcocktailrings.com
Heat a medium pot over medium heat, add olive oil & heat through. Add shallots & sauté peas & cook until the onions are soft & translucent (~6 min).
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Add the garlic & ginger & continue to sauté until the garlic is fragrant (~30 sec).
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Add the rice & sauté, stirring frequently until toasted (~2 min).
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Add diced tomatoes & chipotles with adobo plus 1½ cups water. Increase heat to high, & bring to a boil. Lower heat to low, cover & let simmer. Cook until all liquid has been absorbed (~15-18 min).
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Let rest for ~5 minutes then fluff with a fork. Stir in the crème fraîche vinegar, cilantro & parsley. Season with salt.
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