Thai Coconut Rice
Nutrition Facts
10 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
340 |
|
| % Daily Value* | ||
| Total Fat 16 g | 20% | |
| Saturated Fat 8 g | 41% | |
| Cholesterol 0 mg | 0% | |
| Sodium 780 mg | 34% | |
| Total Carbohydrate 41g | 15% | |
| Dietary Fiber 3 g | 9% | |
| Sugars 10 g | ||
| Includes Added Sugars 7 g | 14% | |
| Protein 8 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 4% | |
| Iron | 10% | |
| Potassium | 10% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 ½ cups Jasmine Rice, rinsed
- 16 oz Unsweetened Coconut Milk
- 2 cloves Garlic, minced
- 1 cup Water
- 2 Bell Peppers, chopped
- 6 oz Shredded Red Cabbage
- 1 ½ cups Shredded Carrots
- 1 Red Onion, chopped
- ½ cup Fresh Cilantro, chopped
- 3/4 cup Green Onions, sliced
- 1 cup Roasted Cashews, chopped
- 1 cup San-J Thai Peanut Sauce
Method of Preparation
Step 1
Rinse rice. In a pot, mix rice, coconut milk, garlic and water together. Cover and bring to a boil.
Once boiling, reduce heat to low and simmer for 15 minutes.
Step 2
Turn off the heat and let sit for 10 minutes or until all liquid is absorbed.
Fluff the rice.
Step 3
While the rice is cooking, chop the remaining ingredients.
Combine all ingredients into a bowl with the rice.
Step 4
Pour San-J Thai Peanut Sauce over the vegetables.
Step 5
Mix to combine. Drizzle with additional sauce if desired.
