Ingredients
- 5 grams coconut oil (1 teaspoon, originally recipe called for vegetable oil)
- 1 yellow onion (large onion, chopped)
- 14 ounces coconut milk (light)
- 3 tablespoons water
- 1/4 teaspoon ground allspice
- 1/2 teaspoon chicken bouillon (optional)
- 330 grams dry instant rice (dry 2 cups)
- 1/2 cup green peas (frozen)
- Salt to taste
How to Make
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Step 1: Heat oil over medium heat in a 2 quart saucepan. Add chopped onions, then raise heat to medium-high and cook for 2 minutes or until softened.
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Step 2: Add coconut milk, water, allspice and chicken bouillon. Bring to boil.
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Step 3: Add rice, cover and reduce heat to low. Cook for 5 minutes.
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Step 4: Remove pan from heat and stir in frozen peas. Re-cover pan and let stand 1-2 minutes or until peas are warm.
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Step 5: Season with salt and serve immediately.
We hope you enjoy this recipe!
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