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Coconut Tomato Brown Rice recipe photo
Coconut Tomato Brown Rice
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2-3 servings
Preparation Time: 3 hours (or overnight), 10 minutes

Soak brown rice for 3 hours or overnight

In a large saucepan, bring coconut milk, tomato, pepper, and garlic to a boil over medium heat. Cover and simmer for 10 minutes. Add water and coconut oil and bring to a rolling boil.

Drain the rice and add it to the mixture. Boil on medium high to high heat for 25 to 40 minutes until tender or all the water drains from the rice. Add salt to taste and serve.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Marie, West Palm Beach, FL

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Looks delicious! I love rice. I'll have to try this.
# Posted By Miss Rachel | 10/27/09 3:25 PM
This was delicious! It was very flavorful and tasty, and the rice took about 25 minutes to cook on fairly high heat. I kept an eye on it and kept it cooking at a pretty high heat so that it wouldn't get mushy. 5 stars for this recipe.
# Posted By Sarah | 10/30/09 4:48 PM
I tried this with sprouted quinoa and lentils instead of rice. Also added bell peppers. Excellent!! I'm excited to use coconut cream concentrate in more main dishes (I used it because I didn't have coconut milk). Thank you!
# Posted By Cindy | 6/4/10 2:12 AM
This dish is amazing my family loves it. I'm sure this will become one our regular food items on our menu.
# Posted By Dominique | 8/30/10 8:42 PM

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