Rice with vegetables and coconut milk
Print Recipe

Rice with vegetables and coconut milk

Whether as a simple side for grown ups, or an easy, tasty main for kids, this is a tasty side/light dish and great for using leftovers.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Lunch, Side Dish
Cuisine: American
Keyword: toddler food, using leftover rice
Servings: 1
Calories: 221kcal
Author: Caroline's Cooking

Ingredients

  • 1/2 tbsp vegetable oil
  • 1/2 carrot
  • 1/2 zucchini courgette, or less if larger
  • 1 handful spinach (only if you have)
  • 1/3 cup cooked rice suggest basmati, or a little less
  • 2 tbsp coconut milk approx, or a little less

Instructions

  • Warm a little oil in a small frying pan over a medium-low heat.
  • Meanwhile, grate the carrot and zucchini/courgette with fine side of the grater, then add to the pan.
  • Heat for a couple minutes, stirring regularly, so that vegetables soften.
  • Finely cut spinach and add to the pan, if using.
  • Add rice to pan, stir so that vegetables are well mixed through the rice and the rice is heated through, just a couple minutes.
  • Add coconut milk and stir through. The rice mixture should be slightly moist rather than swimming in the coconut milk.

Nutrition

Calories: 221kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 57mg | Potassium: 586mg | Fiber: 2g | Sugar: 4g | Vitamin A: 162.1% | Vitamin C: 33.7% | Calcium: 5.6% | Iron: 12%