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Green Sauce

1 cup scallions, cut in quarters
1 lg. Vidalia (white) onion, cut in quarters
1 ½ cup cilantro leaves
3 tbsp. lime juice
2 jalapeños with seeds*
2 jalapeños without seeds
2 tsp. salt
1 tbsp. olive oil
½ cup crushed salted peanuts (or cashews)
1 tsp. fresh cilantro, chopped (optional for garnish)

Coconut Rice

2 cups jasmine rice
1 (400 ml) can coconut milk
1 ½ cups of water
1 tsp. salt, or to taste
1 tsp. granulated sugar, or to taste


Coconut Rice Instructions:

  • In a medium pot, rinse the jasmine rice several times until the water runs clear. Drain any excess water and add the coconut milk, water, salt and sugar.
  • On high heat, allow the mixture to boil. Once it starts to boil, turn the heat down to low and cook covered for 20 minutes.
  • Uncover and continue to cook for 5 minutes. Fluff and serve.

Sauce Instructions:

  • Blend all ingredients together until smooth, pour over coconut rice.
  • Serve just like this, or add cubed tofu, or the protein of your choice (cooked shrimp, rotisserie chicken, chunks of beef, etc.)

This is a meal I like to eat at home, by myself or with a loved one. It makes me sweat… a lot. But, it’s just so tasty. I wouldn’t want to be in public eating it. LOL

Omit the jalapeños to make it mild, and just as good!