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