Black Coconut Rice

Written by 
The Canyon Ranch Kitchen

Editorial Policy

Nutrition Information (per serving)

calories 
110
protein 
2 g
sodium 
227 mg
carbohydrates 
21 g
fat 
2 g
fiber  
1 g
cholesterol 
5 mg
Servings 
4
Ingredients 

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

Instructions 
  1. In a large saucepan, melt butter and sauté onions and peppers until onions are translucent. 
  2. 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.
  3. Season with salt and pepper while fluffing with a fork.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
See All