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

Submit your recipe here!