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

Prep

15 min.

Total

40 min.

Serves

4

Servings: 3/4 cup each

Cook: 25 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 3/4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1/2 cup unsweetened coconut milk
1 cup uncooked 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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RID#25673

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