Spicy Coconut Rice

Standard

This sweeet and spicy rice is so worth the calories and the extra workout to burn it off! I took a standard rice recipe and jazzed it up for this Polynesian extravaganza!

1 can of coconut milk ( you can use light, the rice just won’t be as creamy)

2 cups water

1 cup fat free chicken broth

3 cups risotto rice

1 cup shredded coconut

1/2 cup of spring onions greens only

2 tbs red pepper flakes

zest of 1 lime and juice of the same lime

Combine coconut milk, water, chicken broth and bring to a boil.  Add rice and stir. Reduce to a simmer and cover and cook 15 minutes or until liquid is absorbed and rice is cooked through.  In a mixing bowl stir rice, coconut, pepper flakes, and green onions.  Serve with the Pineapple Pulled Pork!

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About the plaid and paisley kitchen

I am just like you, a modern woman juggling life, family, work, and always struggling to find time to work on my hobbies. As the wife of a very picky eater with very definitive likes and dislikes, (Mostly misconceptions of what something may taste like.) I can honestly say that every recipe on here is “Stevie Approved!” I am the Great-Granddaughter of German immigrants and I learned to cook in my mother’s and grandmother’s kitchens. As I grew and gained experience in my own kitchen I took the lessons I learned and branched out and started new traditions mixed with Old World styling. I was raised by a very artistic and talented mother, and if I inherited just a tad of her abilities then I consider myself very lucky. In primary and secondary schooling I was always heavily involved in art and drama. I still have a great passion for the theater. I think that a household should have a healthy dose of dramatic flair. I feel that food should be prepared with quality and fresh ingredients, and that meals should be served with love. I believe a home should be comfortable and beautiful at the same time, and that an organized home is a happy home!

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