Ingredients:
2 tablespoons sweetened flaked coconut
1 tablespoon butter or 1 tablespoon margarine
1/2 cup chopped red onions
1 clove garlic, minced
1 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup white wine or 1/4 cup water
1 bay leaves
1/2 teaspoon salt
3/4 cup uncooked rice
1 cup frozen peas, thawed
2 tablespoons chopped fresh cilantro
additional chopped red onions (optional)
cilantro (optional)
Directions:
In nonstick skillet over medium heat cook coconut, stirring, until lightly browned, 3-4 minutes; remove from heat.
In pot melt butter over medium heat.
Add onion and garlic; cook until softened, 2-3 minutes.
Add broth, 1/2 cup water, wine, bay leaf and salt; bring to boil.
Stir in rice; return to boil.
Reduce heat to low; cover.
Simmer until liquid is absorbed and rice is tender, 20 minutes, adding peas during last 5 minutes of cooking time.
Remove from heat; stir in cilantro.
Transfer to serving dish; sprinkle with coconut and additional red onion and cilantro, if desired.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.