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
1 13 cups basmati or medium-grain rice
1 teaspoon salt
34 teaspoon curry powder
34 teaspoon ground cumin
1 12 cups water
1 (14-ounce) can coconut milk
1 (16-ounce) package frozen sugar snap peas
13 cup flaked coconut
14 cup chopped fresh cilantro, if desired
*Substitute 3 cups cubed cooked chicken. **Substitute 3 cups fresh sugar snap peas.
STEP 1
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.
STEP 2
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.
STEP 3
To serve, sprinkle with coconut and cilantro, if desired.
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