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Coconut Vegetable Rice

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  • 0 people already cooked this dish.
  • Total: 32min
    Cooking: 32min
  • Portions: 4
  • Difficulty: Easy

Ingredients

  • 1 Tablespoon Coconut Oil
  • 1/2 Cup Carrots (diced)
  • 1/2 Cup Bodi (diced)
  • 1 Teaspoon Garlic (minced)
  • 1 Cup Parboiled Rice
  • 3/4 Cup MAGGI® Coconut Milk Powder (dissolved into 1 1/3 cup warm water)
  • 1 Cup Water
  • 3 Cubes MAGGI® Onion and Garlic Cubes (2-3)

Instructions

  1. Heat the coconut oil in pot over medium high heat. Add the carrots and bodi. Cook for 1 minute. Add the garlic and cook a few seconds more.

  2. Add the rice to the vegetables and mix well.

  3. Add the Coconut Milk, water and Cubes. Bring to a boil and let simmer, covered, on low heat for 15 minutes; or until all the liquid is absorbed by the rice. Allow to steam for another 10 minutes covered, fluff and serve.

Tips

Different Veggies: Feel free to add different veggies as well, add some onions and pimentos! Don't be afraid to jazz up the recipe!

Utensils

  • Utensilio can
  • Utensilio Spoon

Nutritional information 380kcal = 1,589kj /per portion

  • 20.24 Milligrams Magnesium
  • 379.77 Calories Energy
  • 47.66 Milligrams Calcium
  • 4.50 Grams Protein
  • 0.46 Milligrams Iron
  • 161.59 Milligrams Potassium
  • 13.69 Micrograms Food Folate
  • 3.43 Milligrams Vitamin C
  • 41.68 Grams Carbohydrates
  • 1.72 Grams Fiber
  • 32.00 Milligrams Sodium
  • 7.88 Grams Fats
  • 6.37 Grams Saturated Fats
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