Prep time: 5 minutes | Cook time: 45 minutes | Yield: Serves 6
INGREDIENTS
1 Cup Brown Rice, uncooked
1 Cup Red Bell Peppers, chopped
1.5 Cups Water
1/2 Cup Reduced Fat Coconut Milk
1 Tsp Garlic Powder
1 Tsp Turmeric
1 Tsp Curry Powder
1/4 Tsp Red Pepper Flakes
1 Whole Scotch Bonnet Pepper (do not cut)
2 Bay Leaves
2 Sprigs of Thyme
Salt & Black Pepper to taste
1 Cup Brown Rice, uncooked
1 Cup Red Bell Peppers, chopped
1.5 Cups Water
1/2 Cup Reduced Fat Coconut Milk
1 Tsp Garlic Powder
1 Tsp Turmeric
1 Tsp Curry Powder
1/4 Tsp Red Pepper Flakes
1 Whole Scotch Bonnet Pepper (do not cut)
2 Bay Leaves
2 Sprigs of Thyme
Salt & Black Pepper to taste
METHOD
1. In a medium pot, combine water, coconut milk, garlic powder, turmeric, curry powder, bay leaves, whole scotch bonnet pepper and thyme. Bring mixture to boil, then add rice. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-45 minutes until rice is tender; stir once after about 20 mins.
3. When rice has finished cooking, remove pot from heat and stir bell peppers, pepper flakes.
4. Add salt and black pepper to taste.
1. In a medium pot, combine water, coconut milk, garlic powder, turmeric, curry powder, bay leaves, whole scotch bonnet pepper and thyme. Bring mixture to boil, then add rice. When water begins to boil again, reduce heat to a simmer and cover.
2. Cook covered for 40-45 minutes until rice is tender; stir once after about 20 mins.
3. When rice has finished cooking, remove pot from heat and stir bell peppers, pepper flakes.
4. Add salt and black pepper to taste.
Nutrition per 1/2-Cup serving: 126 Cals; 24g Carb; 2g Fat; 3g Protein
