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.
Calories 36 Fat 7g Saturated fat 3g Cholesterol 0mg
Sodium 627mg Carbohydrate 70g Fiber 2g
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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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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