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Coco Rice With Green Onions

Photo: Leigh Beisch
Yield 2 cups (serving size: 1/2 cup)
Prep: 15 minutes; Cook: 25 minutes. Traditional Latin-American rice gets a yellow hue with a spice mixture called Sazón, which contains monosodium glutamate (MSG) and other chemicals. We've used the natural spice turmeric to give our rice a golden glow and added a flavor twist by mixing in coconut. Dried, flaked, unsweetened coconut is found in most Asian stores and natural-food markets.

Ingredients

  • 2 teaspoons canola or olive oil
  • 1 cup chopped yellow onion
  • 1 cup basmati rice
  • 1/4 teaspoon ground turmeric
  • 1/4 cup flaked unsweetened coconut
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 268
  • fat 7 g
  • satfat 3 g
  • monofat 2 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 48 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 104 mg
  • calcium 23 mg

How to Make It

  1. Heat oil in a medium sauce- pot over medium-high heat. Add onion; sauté 2 minutes or until tender, stirring constantly.

  2. Add rice and turmeric; sauté until rice becomes yellow. Stir in unsweetened coconut.

  3. Add broth and 1/2 cup water; bring to a boil. Reduce heat to low, and season with salt and pepper. Cover and simmer 20 minutes or until tender.

  4. Turn off heat, uncover, and let stand 5 minutes. Fluff with a fork. Stir in green onions, and serve.

  5. Note: Nutritional analysis includes Sugars 2g.