Description
A delightful dish featuring aromatic jasmine rice cooked in creamy coconut milk and colorful mixed vegetables, perfect for a quick weeknight dinner or lunch.
Ingredients
Scale
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1 cup mixed fresh vegetables (e.g., bell peppers, carrots, broccoli)
- 1 tsp curry powder
- 1/2 tsp black pepper
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- Combine the rinsed rice, coconut milk, water, and salt in a pot and bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes.
- Heat a separate pan over medium heat, add the mixed vegetables, and sauté for 5-7 minutes until tender.
- Stir in the curry powder and black pepper with the vegetables, then fluff the cooked rice and serve in bowls topped with the sautéed vegetables and fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add lime wedges for a tropical flavor enhancement.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg