Rice with Coconut

Recipe from

Sunset

Nutritional Information

Calories 266
Caloriesfromfat 15 %
Protein 4 g
Fat 4.3 g
Satfat 2.4 g
Carbohydrate 46 g
Fiber 1.4 g
Sodium 35 mg
Cholesterol 0.0 mg

Ingredients

1 tablespoon olive oil
1 onion (1/2 lb.), chopped
1 clove garlic, minced
1 red bell pepper (1/2 lb.), stemmed, seeded, and chopped
2 cups long-grain white rice
1/2 teaspoon ground turmeric
1 can (14 oz.) reduced-fat coconut milk
1 1/2 cups vegetable or chicken broth
2 tablespoons shredded fresh or unsweetened shredded dried coconut
Salt and pepper

Preparation

1. In a 3- to 4-quart nonstick pan over high heat, stir oil and onion often until onion is limp, about 5 minutes. Add garlic and bell pepper; stir until pepper is limp, about 2 1/2 minutes.

2. Add rice to pan and stir until grains begin to turn opaque, about 2 minutes. Add turmeric and stir about 30 seconds. Add coconut milk and broth. Bring to a boil, cover, and simmer on low heat until rice is tender to bite, 20 to 25 minutes.

3. Spoon the rice into a serving dish and sprinkle with coconut. Add salt and pepper to taste.

Yamilka Hayes,

Sunset

July 1997
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