Right about now I’m tired of snow days. I knew it wasn’t going to be fun during winter when I moved back to the East Coast. But I haven’t lived here in over 10 years, so maybe I was delusional in thinking I would be able to survive all the snow days. Don’t get me wrong, I love a good snow, but I don’t remember school being cancelled so much for snow when I was younger. Of course I grew up in the desert in California and let’s face it, when it snowed there it was usually only an inch and gone before lunch.
I’m longing for warmer weather. So when KB decided to make spicy Thai peanut chicken for dinner the other night, I jumped at the chance to make some coconut – lime rice to go with it. I thought the two would pair well and make us feel a little tropical in the middle of this ugly winter weather. The rice turned out perfect – creamy, tangy, and delicious. And it paired beautifully with the Thai peanut chicken.
I started with rice – in a baking dish.
Add a 14 oz can of coconut milk. I used light coconut milk.
Add chicken stock.
Add lime zest and lime juice and salt.
Dot the top with pats of butter.
Cover the top and bake on 375 degrees for 20 minutes. Then uncover and bake for 25 more minutes.
Fluff and serve!
1 cup long grain white rice
1 – 14 oz can of coconut milk (regular or lite)
1 1/2 cups chicken broth
1 teaspoon salt
1 lime – zested and juiced
1/4 cup butter
In a casserole/baking dish that has been sprayed with cooking spray, add rice. Then add coconute milk, chicken stock, salt, lime zest and lime juice. Stir slightly. Then dot the top with pats of butter. Cover and bake on 375 degrees for 20 minutes. Remove the cover and bake for 25 more minutes (or until completely cooked to a done-ness of your liking). Fluff and serve! You can enjoy this on it’s own or as an accompaniment to a main course. Either way, it’s creamy, tangy, and delicious!