2 cups of basmati brown rice
1½ cups of water
1 can of coconut milk
3 fresh carrots chopped fine
2 fresh corn cuts
½ red onion
1 T McKay’s chicken seasoning
Dash of vege-sal
Cook rice with water and coconut milk until done at low/medium heat (about 45minutes). Add seasoning and salt. Stir in carrots, corns and onion. Baked in oven for 20 minutes at 225 F. Serve with whole wheat bread.
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