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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Prevention magazine Ingredients:
1 tablespoon canola oil |
1 small onion, chopped |
1 tablespoon chopped jalapeno pepper |
1 cup basmati rice (or other long-grain rice) |
2 cups water or 2 cups reduced-sodium chicken broth |
1 teaspoon salt |
1 tablespoon butter |
3/4 cup toasted unsweetened dried shredded coconut |
Directions:
1. Heat oil over medium-high heat in a medium saucepan.
2. Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
3. Stir in rice and cook 1 minute.
4. Add water or stock and salt.
5. Bring to a boil.
6. Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
7. Remove pan from heat.
8. Toss in butter and coconut.
9. Cover and steam 5 minutes longer.
10. Fluff with a fork and serve.
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