Let’s face it, even if you love rice and can devour it in everything from stuffed peppers to paella, the occasion will come when a simple rice dish will be needed. In this case, I needed a rice dish that could stand up to pineapple pork chops with a side of Edamame. I modified a recipe from the Campbell’s Kitchen website based on the ingredients I had on hand and really like the results.
Coconut, Cilantro and Pistachio Basmati Rice
Original recipe found on the Campbell’s Kitchen website
1 3/4 c. low sodium chicken broth
1/2 c. light coconut milk
1 c. Basmati Rice, washed and rinsed in fine colander
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/4 c. pistachios, toasted and chopped
(up to) 1/4 c. freshly chopped cilantro
Bring chicken broth and coconut milk to a boil in a medium saucepan. Add rice, garlic powder, crushed red pepper and sea salt. Bring to a boil. Reduce heat and simmer 20 minutes. Stir in pistachios and cilantro.