Coco Rice With Green Onions
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.
More From Health
- Calories: 268
- Fat: 7g
- Saturated fat: 3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 7g
- Carbohydrate: 48g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 104mg
- Calcium: 23mg
- 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
- 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.
- Note: Nutritional analysis includes Sugars 2g.
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