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Thai Rice

Provided by Woman's Day

  • Saved by 10 people
  • Viewed 116 Times
  • Shared 3 Times
  • Prep: 10 mins
  • Cook:
  • Ready in: 32 mins
  • Serves:

Ingredients

  • 2 tsp vegetable oil
  • 1 cup diced red bell pepper
  • 2 scallions, sliced, white and green parts separated
  • 1 Tbsp chopped garlic
  • 1 can (14 oz) lite coconut milk (see Tip) plus enough water to make 31/2 cups
  • 11/2 cups uncooked jasmine rice
  • 1 tsp salt
  • 8 oz fresh snow peas, trimmed, halved crosswise
  • 2 tsp freshly grated lime peel
  • Garnish: lime wedges and cilantro
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Cooking Instructions

Heat oil in a large nonstick skillet over medium heat. Add diced pepper, white part of scallions and garlic. Cook 1 to 2 minutes until aromatic.

Add coconut milk and water mixture; bring to a boil. Add rice and salt, reduce heat to a gentle simmer, cover and cook 12 minutes or until rice is nearly tender.

Stir in snow peas, lime peel and, if rice looks dry, another 1/4 cup water. Bring to a simmer, cover and cook 3 to 4 minutes until snow peas are crisp-tender. Remove from heat; stir in green part of scallion. Garnish with lime wedges and cilantro.

Good with grilled or broiled swordfish.

TIP Make sure the label on the can says coconut milk, not cream of coconut or coconut water.

Nutritional Information per Serving

Calories 36  Fat 7g  Saturated fat 3g  Cholesterol 0mg  
Sodium 627mg  Carbohydrate 70g  Fiber 2g  

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Recipe Location

This recipe has been added to the following public cookbooks:
ShortyByNature's International Cookbook, Book One Tricia, Dave's Personal Chef, Dave's Cook Book, Grandma's cookbook

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