Heat the broth and coconut milk in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice, lemon zest, garlic powder and red pepper. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.Stir the almonds and onions in the saucepan.
1.75 cups Swanson® Chicken Broth0.5 cup unsweetened coconut milk1 cup uncooked long grain white rice1 teaspoon grated lemon zest0.25 teaspoon garlic powder0.25 teaspoon crushed red pepper0.5 cup toasted, slivered almonds2 green onion, sliced (about 1/4 cup)
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