Coconut Rice Pilaf

Ingredients

• 1.5 cups long grain jasmine rice
• 15 oz can coconut milk
• 2 cloves garlic
• 2 Tbsp olive oil
• 1 med. onion
• 1 lb frozen peas and carrots
• 15 oz can pineapple chunks
• 1/4 cup soy sauce
• 1/4 cup sriracha sauce
• To taste salt and pepper

Directions

1. Start with the coconut rice. Add the jasmine rice, minced garlic, coconut milk, 2/3 cup of water and 1/2 tsp of salt to a pot, then stir everything together. Cover the pot, set it over high heat and bring it to a boil. The moment it reaches a strong boil, watch it carefully and turn the heat down as low as it will go. Leave the lid on, no peeking, and cook over low heat for 30 minutes. After 30 minutes, turn off the heat and let the rice sit, still covered, until you need it.
2. Warm 2 Tbsp of olive oil in a large skillet over high heat. Thinly slice the onions, then cook them in the hot oil until the edges turn golden brown.
3. Add the frozen vegetables to the skillet and cook until heated through. Stir in the drained pineapple chunks, along with a pinch of salt and pepper.
4. Once the rice is done, loosen it with a fork and transfer it to the skillet with the vegetables. Turn off the heat under the skillet and stir until everything is combined. Serve the pilaf with soy sauce and sriracha.