THAI RICE WITH LIME AND CILANTRO
3 tbsp. peanut oil 1 tsp. Goya Minced Garlic or 2 cloves minced garlic 1 cup minced red bell pepper 1/2 cup minced scallion 1 package (12oz.) Goya Jasmine Rice 2 cups water 1 packet Goya Cubitos En Polvo (Powdered Chicken Bouillon) 1/2 cup Goya Coconut Milk 1 kaffir lime leaf* or 1 strip lime zest (3-inch by 1-inch) 1/2 cup chopped cilantro
In a saucepan, heat the oil on medium high. Stir in the garlic, pepper and scallion and cook for 1 minute. Add the rice and cook for 5 minutes, stirring to prevent sticking.
Add the water, Cubitos En Polvo, coconut milk and lime, and stir.
Bring to a boil, cover and lower heat. Simmer for 20 minutes until the liquid is absorbed and rice is tender.
Remove lime. Stir in cilantro. Serve.
*Available at Asian markets.
Servings: 6 Source: Goya |