Coconut Rice Bowls Recipe

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Indulge in a tropical culinary journey with these Coconut Rice Bowls! If you’re craving a dish that’s bursting with flavor and offers a quick fix, you’ve come to the right place. These bowls are perfect for busy weeknights or whenever you need a delicious meal in a flash.

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Directions:

Prepare the Rice:

Rinse 1 cup of jasmine rice under cold water until the water runs clear.
In a saucepan, combine the rinsed rice with 1 cup of coconut milk and 1 cup of water.
Add a pinch of salt and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

Cook the Vegetables:

While the rice is cooking, heat a tablespoon of coconut oil in a skillet over medium heat.
Add your favorite vegetables such as bell peppers, carrots, and snap peas. Sauté until tender-crisp, about 5-7 minutes.

Assemble the Bowls:

Divide the cooked rice and vegetables among serving bowls.
Top with sliced avocado, chopped cilantro, and a sprinkle of toasted coconut flakes for extra flavor and texture.

Optional Cook’s Note:

Don’t have jasmine rice? You can use any type of rice you prefer, such as basmati or long-grain white rice.
If coconut milk is not available, substitute with vegetable broth for a lighter version of the dish.