Ingredients
Scale
- 1 cup quick cooking brown rice*
- 1.5 cups water
- 1.5 cups lite, canned coconut milk (divided)
- 1/4 cup plain greek yogurt
- 1 Tbsp olive oil or coconut oil (melted)
- 1 Libby’s Sweet Corn Pouch
- 1 Libby’s Peas Pouch
- 1 Libby’s Green Beans Pouch
- 2 tsp garlic powder
- Sea salt + pepper to taste
- ~1/2 cup chopped pecans
- 1 tsp honey
Optional Add ins
- Bell pepper
- Carrots
- Onion
Instructions
Pecans
- Preheat oven to 350 degrees and toss pecans with honey and optional salt. Spread onto a baking sheet and roast for 5 minutes. Toss the pecans and roast for an addition 2-3 minutes. Keep an eye on them to make sure they don’t burn. Set aside and allow to cool once done.
Rice
- Place rice, 1.5 cups water and 1 cup of your coconut milk in a large pot and bring to a boil. Once boiling, reduce heat to medium low and continue to cook for 10-12 minutes, or until rice has absorbed the liquid.
- While the rice is cooking whisk together remaining 1/2 cup coconut milk, greek yogurt and oil.
- Prepare libby’s vegetable packs by heating in the microwave according to instructions.
- Once rice is done cooking pour in your coconut greek yogurt mixture, vegetables and seasonings. Stir until well combined then serve and top with roasted pecans.
Notes
- I bought my quick cooking brown rice from Trader Joe’s. It turned out great and was very convenient.
- Serves 4-6