One 2-inch piece of fresh ginger, peeled and cut into matchsticks
3 packed cups baby spinach
1 cup unsweetened coconut milk
How to Make It
In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
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Review Body: Fantastic! Made this last week and made it again today! the whole family loved it. The only adjustment i made was that I added 1/2 tsp of turmeric into the marination. Thank you so much for such a deliciously healthy easy recipe.
Review Rating: 5
Date Published: 2017-01-10
Author Name: Angela Wilson Gyetvan
Review Body: Was simple to make, but needed a little dressing up spice-wise. I added some aleppo pepper and a little curry powder, and ended up tossing it with some Sriracha when I ate it. Very tasty, and house smells fantastic.