1 package (16 ounces) frozen vegetable medley, such as broccoli, cauliflower, sugar snap
peas and red bell peppers
1 can (about 14 ounces) vegetable broth
¾ cup uncooked instant brown rice
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon hot pepper sauce or to taste
1 can (14 ounces) unsweetened coconut milk
1 tablespoon fresh lime juice
Method :
Combine vegetables and broth in large saucepan. Cover; bring to a boil over high heat. Stir in rice, curry powder, salt and pepper sauce; reduce heat to medium-low. Cover and simmer 8 minutes or until rice is tender, stirring once.
Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ladle into shallow bowls and serve immediately.
