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Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) coconut milk , (not cream of coconut)

  2. 1 cup(s) chicken broth

  3. 1 teaspoon(s) sugar

  4. 1/2 teaspoon(s) salt

  5. 1 cup(s) converted long-grain rice

  6. 1 box(es) (10 ounces) frozen peas , thawed

  7. 1/2 cup(s) sliced scallions

  8. 1/3 cup(s) cocktail peanuts , halved

  9. 1 teaspoon(s) jalapeño sauce , (green Tabasco)

Instructions Jump to Ingredients ↑

  1. Bring 1 cup coconut milk, chicken broth, sugar, and salt to boil in medium saucepan over high heat. Add rice; bring to boil, reduce heat, cover, and simmer 15 minutes.

  2. Add peas. Cook until rice is tender and water is absorbed, about 5 minutes. Remove from heat; toss with remaining coconut milk, scallions, peanuts, and jalapeño sauce.

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