A mild hint of curry and coconut adds special flavor to this rice dish. Great for serving at a buffet.
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2 tablespoons Land O Lakes® Butter
3 cups cubed cooked turkey
1 1/3 cups basmati or medium-grain rice
1 teaspoon salt
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1 1/2 cups water
1 (14-ounce) can coconut milk
1 (16-ounce) package frozen sugar snap peas
1/3 cup flaked coconut
1/4 cup chopped fresh cilantro, if desired
*Substitute 3 cups cubed cooked chicken.
**Substitute 3 cups fresh sugar snap peas.
Melt butter in deep 12-inch skillet until sizzling; stir in turkey. Cook over medium-high heat, stirring occasionally, 4-6 minutes, until heated through. Stir in rice, salt, curry and cumin. Continue cooking,1-2 minutes, until rice is lightly browned.
Stir in water and coconut milk. Continue cooking, 4-6 minutes, until mixture comes to a boil. Reduce heat to low. Cover; cook 13-15 minutes, until rice is just tender. Stir in peas. Cover; continue cooking 3-5 minutes, until peas are tender.
To serve, sprinkle with coconut and cilantro, if desired.