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Throw that rice in a rice cooker, add 2 cups water and you’re done. The end. Well, you have to turn it on. You knew that.
In a food processor, add the quartered onion and pulse until you have a paste, around 45 seconds or so.
To the processor, add the garlic through the cashews, plus a pinch of salt. Turn that baby on and pulse her until you get a nice saucey-ness. Taste it.
Now heat the olive oil in a large sauté pan over medium. Add the cashew sauce and bloom for about a minute. It will get nice and fragrant.
Add the chicken, red bells and half the scallions. Cover and cook on medium-low until the chicken is cooked through, about 10 minutes.
Add the peas and cook another minute or two, until they pop in color.
Serve over the cooked rice and garnish with cilantro, remaining scallions and cashews!