COCONUT RICE
COCONUT RICE

1 cup (250 mL) diced red bell pepper
1 cup (250 mL) chopped onion
1 clove garlic, chopped
1 tbsp (15 mL) oil
2 cups (500 mL) jasmine rice
1/2 tsp (2 mL) turmeric
1/4 tsp (1 mL) salt
1 1/2 cups (375 mL) canned chicken broth
1 can (14 oz/398 mL) coconut milk
2 tbsp (25 mL) flaked coconut

In a medium saucepan, sauté red pepper, onion and garlic in oil for 2 minutes. Add rice, turmeric and salt; cook, stirring frequently, for 2 minutes. Stir in broth and coconut milk; bring to a boil. Reduce heat, cover and simmer 20 - 25 minutes or until rice is tender. Transfer rice to a serving dish and sprinkle with coconut. Serves 6 - 8.

 
Last updated on July 13, 2018