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Tomato Coconut Rice
From Farm Where Life is Good
<p>This is unique and serves as a perfect side dish to most mains and vegetables.</p>Source: http://oneperfectbite.blogspot.com/2010/05/tomato-coconut-rice.html#.VASN08t0zIU (Entered by Lara Rasmussen Anderson)
Serves: 2-4
Ingredients
2-3 Tbsp
canola oil
1 small
onion, finely chopped
1 Tbsp
fresh basil or parsley, minced
1
sweet pepper, cored and chopped
1 cup
basmati rice (or Chinese sweet rice for a stickier presentation)
2 cup
plum tomato, finely chopped w/ juices
1 cup
unsweetened coconut milk (the kind in the can)
1 tsp
salt
1/2 tsp
freshly cracked black pepper
1/4-1/2 tsp
dried red pepper flakes (optional)
Step by Step Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart ovenproof baking dish with cooking spray and set aside.
- Heat oil in a medium skillet. Stir in onion, herb and bell pepper and sauté 4 or 5 minutes, stirring. Stir in rice and sauté 2 or 3 minutes longer, stirring. Remove pan from heat.
- Spoon rice mixture into baking dish. Stir in tomatoes, coconut milk, salt, black pepper and pepper flakes. Mix well. Cover baking dish tightly with a lid or aluminum foil.
- Place dish on the lower oven rack and bake for about 40 minutes, or until he rice is tender, and all liquid is absorbed, stirring a couple times.