Creamy Cilantro and Coconut Rice

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Here is a delightful rice recipe for your consideration. As a side dish it goes well with turkey, chicken or pork menus as well as many Thai dishes. It is a nice addition to holiday meals as the beautiful light green color compliments whatever you are serving.

Ingredients
¾ cup coconut milk
1 large roasted Poblano chili pepper, peeled and seeded. Or use 4oz. can of roasted chili peppers
2/3 cup firmly packed cilantro
1 tsp salt
1 cup long-grain white rice
2 tblp olive oil
½ cup minced onion
2 cloves garlic, minced
¾ cup chicken broth

Professional 20-Cup Digital Cool-Touch Rice Cooker, Food Steamer and Slow Cooker, ARC-3000SB

Directions
Place the coconut milk, chili pepper, cilantro and salt in a blender. Blend until smooth.Preheat the Aroma Rice cooker using the Sauté-Then-Simmer button. Add the olive oil and sauté the rice until the grains become opaque, stirring frequently. Add the minced onion and continue to cook for another minute or until it become soft. Add the garlic and continue to cook just until fragrant. Stir in the chicken broth and the coconut milk mixture, combining well. Close the lid securely and allow the rice to cook on simmer. When the rice is done, it will automatically switch to the keep warm setting. Serves 4-6 as a side dish.

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Over To You
What’s your version of coconut rice? Share and inspire us.

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