What’s the secret to this easy weeknight meal’s fluffy, aromatic rice? It’s cooked in a flavorful mix of Pacific Foods® Organic Chicken Bone Broth with Sea Salt and Pacific Foods® Organic Coconut Unsweetened Plant-Based Milk. The tender-crisp carrots and cauliflower add body and sweetness to the dish, while the hint of fresh lime juice at the end brings brightness and balance.
Preheat oven to 400°F. Heat oil in a large, wide, ovenproof skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, ginger, curry powder, and coriander; cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, until lightly toasted, about 3 minutes. Remove from heat.
Stir in Pacific Foods® Organic Chicken Bone Broth With Sea Salt, Pacific Foods® Organic Coconut Unsweetened Plant-Based Beverage, cauliflower, carrots, and season with fine sea salt; bring to a boil over medium-high, stirring occasionally. Cover with a lid or aluminum foil. Bake in preheated oven, until most of the water is absorbed, about 40 minutes.
Uncover and add chickpeas, and peas; cover again. Continue to bake at 400°F until peas are tender, about 10 minutes. Remove from oven; let stand, covered, for 5 minutes. Add cilantro and lime juice; fluff with a fork. Garnish with additional cilantro.
If you're short on time you can use frozen veggies — just add them in the final stages so they don’t overcook.
For a heartier meal, double the chickpeas.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.