Tropical Coconut Pineapple Cashew Rice

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, ground
  • 1/2 tsp Onion powder

• Canned Goods

  • 1 13.5 oz .can Coconut milk, unsweetened
  • 1 tbsp Thai red curry paste

• Condiments

  • 3 tbsp Lime juice

• Pasta & Grains

  • 1 1/2 cups Long grained rice

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Cashews, salted roasted
  • 3 tbsp Coconut flakes, sweetened

• Drinks

  • 1 20 oz .can Pineapple in pineapple juice

Found on thechunkychef.com

Description

Directions

• Drain can of crushed pineapple, reserving the juice into a large measuring cup. Add enough coconut milk to equal a total liquid amount of 3 cups. If theres not enough coconut milk, add water to reach the 3 cup line.
• Pour into a saucepan and bring to a simmer.
• Stir in the crushed pineapple and all remaining ingredients (except garnishes). Bring to a boil, cover and simmer 15-20 minutes, until rice is cooked and no extra liquid remains.
• Keep covered and let rest for 5 minutes.
• Fluff rice with a fork, and right before serving, stir in the garnishes.