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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Here is a rice dish that is a little bit different. I got this recipe from Woman's World magazine. I haven't tried it yet but it sounds really good. Ingredients:
2 tablespoons sweetened flaked coconut |
1 tablespoon butter or 1 tablespoon margarine |
1/2 cup chopped red onion |
1 clove garlic, minced |
1 1/2 cups reduced-sodium fat-free chicken broth |
1/4 cup white wine or 1/4 cup water |
1 bay leaf |
1/2 teaspoon salt |
3/4 cup uncooked rice |
1 cup frozen peas, thawed |
2 tablespoons chopped fresh cilantro |
additional chopped red onion (optional) |
cilantro (optional) |
Directions:
1. In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
2. In pot melt butter over medium heat.
3. Add onion and garlic; cook until softened, 2-3 minutes.
4. Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
5. Stir in rice; return to boil.
6. Reduce heat to low; cover.
7. Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
8. Remove from heat; stir in cilantro.
9. Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.
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