"Rice is great if you're really hungry and want to eat 2,000 of something." - Mitch Hedberg
I went to bed thinking about a possible plant-based creamy coconut rice recipe I had swirling my brain.
I woke up thinking about it too.
Over the course of the day the idea progressed into a dinner dish idea.
Spicy coconut, cilantro & lime rice bowls...
With Great White Northern Beans...
"Then I could make a cashew cream based dressing for extra creaminess and a boost of protein!"
Big idea, I had.
Here's what actually happened. I made the rice. It was delicious.
Then, the can-opener broke, and Piper cut herself trying to force it open with one of those little can-top-poppers we used as kids to bust open the Hi-C drink. The mango was bad. The avo was too. The dishes piled up and the Vitamix seemed like a lot of work to pull out for the dressing. All of this was unfolding in my Instagram Stories where I do "Supper Stories" most nights. All of this, after I accidentally posted a slide where I said the word sh**.
Ultimately, this was the result. (The pretty Instagram version of the picture is down below):
Guys, the beans were straight outta the can.
Know what though? It's all good. I'm all about representing real life to you all and today everyone just got an extra dose. LOL!
Also, the rice is solid. It's not often I'm happy with an experimental dish on the first try! Will definitely be making this again for some killer Buddha bowls.
With mango. And avocado.
I might even heat up the beans.
Instant Pot Spicy Coconut, Lime & Cilantro Brown Rice
2 cups Jasmine brown rice
1 cup full fat coconut milk
1.5 cups water
1 tsp salt (I like pink himalayan)
zest of one lime
juice of half a lime
1/4 chopped cilantro (Plus a little more reserved for garnish)
1 serrano chile, minced (optional or use a milder chile for less heat...this one's hot!)
2 tbsp coconut sugar (or whatever sweetener you prefer)
1 tbsp coconut cream (from the top of the milk in the can)
In the Instant Pot, add the rice, coconut milk, water, salt, lime zest & juice, 1/4 cup of cilantro, minced chile (if using) and coconut sugar. Throw the top on and set for 20 minutes. Allow to depressurize for 5 minutes, then force release.
Give the rice a fluff with a fork and add the coconut cream. Stir and test for salt.
Serve as is or garnish with a little fresh cilantro and a squeeze of lime.
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