Tropical Coconut Rice

• 2 c. water
• 1 c. coconut milk
• 1 1/2 c. uncooked long grain white rice
• 1/2-inch piece fresh ginger
• 1/2 c. pineapple tidbits
• 1/2 c. shredded coconut, toasted
• 1 1/2 Tbsp. cilantro (fresh), minced
• 1 Tbsp. olive oil
• 1/2 c. red bell pepper, minced
• 1/2 c. red onion, minced
• 1/2 c. chopped toasted cashews

1. Bring water and coconut milk to boil. Stir in rice and ginger. Cover. Reduce heat to low and simmer 20 minutes, until liquid is absorbed. Transfer to bowl. Remove ginger. Add pineapple, shredded coconut and cilantro to rice and stir to combine. Heat olive oil in saut pan. Add red bell pepper and onion and saut until softened. Add to rice. Last, add cashews to rice; stir well. Serves 6.

water, coconut milk, long grain white rice, ginger, pineapple tidbits, coconut, cilantro, olive oil, red bell pepper, red onion, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=71732 (may not work)