Creamy Coconut Rice with Veggie Potstickers

Prep Time: 10 minutes

Cook Time: 23 minutes

Ready In: 33 minutes

Serves: 4

Ingredients:

● 1 cup long-grain white rice, like jasmine or basmati

● 1 1/2 cups low-sodium vegetable broth, or water

● 1 tablespoon olive oil

● 1 small yellow onion, finely chopped

● 2 cups fresh spinach, roughly chopped

● 2 cloves garlic, minced

● 1 (14.5oz.) can full-fat coconut milk

● 1 teaspoon kosher salt

● 1/2 teaspoon black pepper

● 1/2 teaspoon ground cumin

● 1/4 teaspoon smoked paprika

● 12 vegetable potstickers, steamed or fried, for serving

● Hot sauce, or chili crisp, for serving

● Chopped fresh chives, for garnish

Directions:

1. Combine rice and broth in a medium saucepan over high heat. Bring to a boil, cover and reduce heat to low. Simmer until all liquid is absorbed, about 15 minutes. Fluff with a fork and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and cook until tender and translucent, about 5-6 minutes.
3. Add spinach and garlic and cook until wilted, about 1-2 minutes. Remove from heat and stir in rice, coconut milk, salt, pepper, cumin and paprika.
4. Divide rice among serving bowls and top with potstickers. Drizzle with hot sauce. Garnish with chives and serve.

Tip: Substitute broth with 1 can of coconut milk for an extra-creamy version of this rice

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