Spicy Almond Coconut Rice
Plain rice is good, but this sweet and spicy version is even better. Coconut milk, lemon zest, crushed red pepper and garlic powder transform the rice into a really special side dish.
Ingredients
1.75 cups Swanson® Chicken Broth
0.5 cup unsweetened coconut milk
1 cup uncooked long grain white rice
1 teaspoon grated lemon zest
0.25 teaspoon garlic powder
0.25 teaspoon crushed red pepper
0.5 cup toasted, slivered almonds
2 green onion, sliced (about 1/4 cup)
0.5 cup unsweetened coconut milk
1 cup uncooked long grain white rice
1 teaspoon grated lemon zest
0.25 teaspoon garlic powder
0.25 teaspoon crushed red pepper
0.5 cup toasted, slivered almonds
2 green onion, sliced (about 1/4 cup)
Instructions
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.
Stir the almonds and onions in the saucepan.
Spicy Almond Coconut Rice
Plain rice is good, but this sweet and spicy version is even better. Coconut milk, lemon zest, crushed red pepper and garlic powder transform the rice into a really special side dish....
Directions
Print
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.
Ingredients
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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