INGREDIENTS
- 190 g jasmine rice, uncooked and rinsed (approx. 1 cup)
- ¾ tsp kosher salt, divided
- 240 ml full-fat coconut milk
- 180 ml water
- 2 tbsp Fody Shallot Infused Olive Oil
- 1 bell pepper, finely diced (e.g. green, orange or yellow mix)
- 60 g zucchini, diced
- 40 g corn
- Juice of 1 lime
- 60 ml Fody Medium Salsa
- 1–2 tsp Fody Taco Seasoning (to taste)
- ½ cup cherry tomatoes, halved or quartered
- 2 tbsp cilantro, finely chopped
- 3 tbsp toasted coconut flakes (optional)
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INSTRUCTIONS
- Add the rice, ½ tsp salt, coconut milk and water to a pot with a lid. Stir, cover, bring to a boil, then immediately reduce to low heat. Simmer for 12–15 minutes until the liquid is fully absorbed. Remove from heat and let steam, covered, for 3–5 minutes.
- Meanwhile, heat the shallot oil in a large pan over medium heat. Add the bell pepper, zucchini and corn with the remaining ¼ tsp salt and sauté for 4–5 minutes, stirring occasionally.
- Transfer the cooked rice to a serving bowl. Stir in the lime juice, salsa, taco seasoning and most of the sautéed vegetables.
- Garnish with the remaining vegetables, cherry tomatoes, cilantro and optional coconut flakes – done!
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