Heat the rice, broth and coconut milk in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the rice is tender and the liquid is absorbed. Remove the rice to a large bowl and let cool for 30 minutes.Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl. Season to taste. Top with the avocado, mango, green onions, remaining coconut and the cilantro. Serve with the lime wedges.
1 cup uncooked brown rice1.75 cups Swanson® Chicken Broth0.5 cup unsweetened coconut milk0.667 cup shredded dried unsweetened coconut, toasted2 tablespoons olive oil2 tablespoons lime juice or red wine vinegar1 tablespoon grated lime zest1 avocado, pitted, peeled and diced (about 1 cup)1 large ripe mango, peeled, pitted and diced (about 1 cup)2 green onion, sliced (about 1/4 cup)2 tablespoons chopped fresh cilantro4 lime wedge
Flour tortillas rolled up with picante-sea...
Our recipe for Instant Pot® Chicken Rice ...
This soup takes ordinary ingredients, like...
Prepared puff pastry dough makes it easy t...