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3-Ingredient Coconut Spinach Rice Recipe


Got leftover rice? Janet Dís Coconut Spinach Rice is a great way to use that leftover rice, and itís so good, itís worth cooking extra just to use in this dish. Cooks in a hurry will be glad to know that there are only three ingredients, and it can be mixed and ready for the oven in less than 5 minutes. If thereís a bag of fresh spinach, it just needs to be rough-chopped, although it can be put in just as it comes from the bag if there isnít time. The only other ingredient is a can of coconut milk which gives the rice an exotic flavor. This is a great side dish for grilled meats, poultry, or fish, since itís moist, but it also goes with stir-fries or other Asian dishes with a sauce.
ĒĒ
Phoenix resident, Janet DeLiberto, an innovative and fabulous cook who is also busy, makes this often since her family loves it and it goes with so many dishes; she graciously shared this recipe so that BellaOnline readers can also enjoy it. The official Hancock tasters were unanimous in awarding 5 stars, and none guessed how easy it is to put together.

12 Servings

4 cups cooked rice
1 14 oz. can coconut milk
1 10 oz. package fresh spinach, coarsely chopped
  1. Preheat oven to 350į.

  2. Spray a 9 x 13" shallow casserole dish with non-stick spray.

  3. Mix all ingredients well and spread evenly in the prepared casserole dish.

  4. Cover tightly with foil and bake until hot, 30-40 minutes.

Amount Per Serving
Calories 163 Calories from Fat 66
Percent Total Calories From: Fat 40% Protein 7% Carb. 53%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 6 g
Cholesterol 0 mg
Sodium 23 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g

Vitamin A 32% Vitamin C 12% Calcium 0% Iron 15%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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