Spicy Almond Coconut Rice

Campbell's Spicy Almond Coconut Rice Recipe

Plain rice is good, but this sweet and spicy version is even better.  Coconut milk, lemon zest, crushed red pepper and garlic powder transform the rice into a really special side dish.

At a glance


15 min.


40 min.



Servings: about 3/4 cup each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 cup unsweetened coconut milk
1 cup uncooked regular long-grain white rice
1 teaspoon grated lemon zest
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/2 cup toasted slivered almonds
2 green onions, sliced (about 1/4 cup)

How to Make It

  • 1

    Heat the broth and coconut milk in a 3-quart saucepan over medium-high heat to a boil.  Stir in the rice, lemon zest, garlic powder and red pepper.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.

  • 2

    Stir the almonds and onions in the saucepan.

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