Cilantro Rice with Peanuts and Cashews

4 cups prepared rice (Minute or Long-grain)

1/4 cups peanuts, without skins
1/4 cup cashews
4 tablespoons butter
1 cup onion, diced
1 cup peeled, uncooked diced potato
1 cup zucchini, diced
1 cup tomato, chopped
1/2 bunch fresh Cilantro leaves, diced
1 teaspoon salt
1/8 teaspoon  tumeric
1/4 teaspoon chili powder
1/4 teaspoon lemon juice
1/4 cup frozen peas

Prepare rice according to package directions. In a large frying pan, heat peanuts and cashews in butter until lightly browned (a couple of minutes).  Stir in onion, potato, zucchini, tomato, cilantro, salt, tumeric, chili powder, and lemon juice.  Cook over medium heat until vegetables are cooked through, about 15 minutes.  Stir in rice and frozen peas.  Heat through.

Recipe from a Diversity Luncheon