Coconut-Carrot Rice

 

Coconut-Carrot Rice

1 cup shredded carrots

1 package microwaveable rice (11/2 cups cooked rice needed)

1/2 cup “lite” coconut milk

Salt and freshly ground pepper

Place carrots in a bowl. Cook rice according to package instructions. Measure 11/2 cups cooked rice and add to the bowl with the carrots. (Reserve any remaining rice for another meal.) Add the coconut milk and salt and pepper to taste. Makes 2 servings.

Per serving: 225 calories (15 percent from fat), 3.8 g fat (2.0 g saturated, 0.1 g monounsaturated), no cholesterol, 4.6 g protein, 44.5 g carbohydrates, 2.2 g fiber, 55 mg sodium.

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