Curried Rice & Vegetable Soup

• 1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers)
• 1 (14 ounce) can vegetable broth
• 1 1/2 cups water
• 3/4 cup instant brown rice, uncooked
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon hot pepper sauce, to taste
• 1 (14 ounce) can unsweetened coconut milk
• 1 tablespoon fresh lime juice

1. Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
2. Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
3. Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
4. Ladle into bowls & serve immediately.

broccoli, vegetable broth, water, instant brown rice, curry powder, salt, hot pepper sauce, unsweetened coconut milk, lime juice

Taken from www.food.com/recipe/curried-rice-vegetable-soup-383881 (may not work)