Nutrition Information (per serving)
1½ tsp unsalted butter
2 Tbsp diced onions
2 Tbsp diced yellow bell pepper
2 Tbsp diced red bell pepper
½ cup Chinese black rice
½ cup chicken stock
½ cup water
½ cup lite coconut milk
½ tsp sea salt
Pinch freshly ground black pepper
- In a large saucepan, melt butter and sauté onions and peppers until onions are translucent.
- Add rice, chicken stock, water and coconut milk. Bring to a boil, cover pan, reduce heat to medium-low and simmer for 20 minutes, or until liquid is absorbed.
- Season with salt and pepper while fluffing with a fork.