I’ve created what may be my best recipe yet: coconut lemon rice.  It’s so simple yet incredibly flavorful. The coconut milk makes the rice decadent and creamy while the lemon zest adds an extra kick. I served it with steamed broccoli and some rotisserie chicken; however, it would also be good with black beans and spinach (if you wanted to make it a one pot affair).

1 c water
1 can lite coconut milk
1 c short grain brown rice
zest of 1/2 lemon

Bring water, coconut milk, and salt to boil. Add rice, cover, and reduce to a simmer. Cook for 45 minutes. Turn off heat, add lemon zest, and let rest for 10 minutes, covered.