COCONUT RICE

So good with curry chicken, stir fry, or the tuna cake recipe posted previously. John and I love it and will make any excuse to have it!!

Extras: 1 can coconut milk (be sure to shake it well before opening), red pepper
Total cost: $3-4

2-3 Cups of Minute Rice
1 can coconut milk
2 cloves garlic (cut into small pieces)
red pepper flakes
water
cilantro
butter (optional)
1/2 red pepper (diced)
olive oil
salt and pepper to taste

In medium sized pot: put in olive oil (enough to cover the bottom of the pot) and heat over medium heat. When starting to warm, add garlic. Continue to move around pot until it starts to brown. Add diced red pepper. If needed, add a small amount of olive oil. Have all other ingredients at your fingertips...it will go quickly. Once the peppers begin to soften, add rice. Mix until all garlic and red peppers are incorporated. Then add coconut milk. Mix...if rice appears dry then add 1/2 can of water. Mix well. Next, add red pepper flakes (about 1 tsp for flavor...more if you like spice), cilantro (again, the amount will be to your liking...we love cilantro and add about 2 Tbsp), salt, pepper. Cover...allow to cook on medium heat for about 5 min. Then check consistency...if dry add water in small amounts...about 1/3 cup at a time...cooking covered for 2 minutes before adding more. Taste...if more garlic flavor needed add 1 tsp garlic powder. Melt 1 tsp butter and add for rich creamy flavor.