Creamy Coconut Curry Rice with Sweet Potatoes

Ingredients

2 tablespoons butter
1 sweet onion, diced
1 can coconut milk (14-ounce)
2 teaspoon curry powder
2 dashes Tabasco sauce
1/2 teaspoon garlic powder
1 cup chicken broth
1/4c minced fresh cilantro
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon fresh lime juice
1 cup Riceland Gold Parboiled Long Grain Rice
2 sweet potatoes

Preparation

1. Melt butter in soup pan on medium heat and saute onions until tender, approximately 5 minutes.
2. While onion is cooking, mix the following in a medium-sized bowl: coconut milk, curry powder, Tabasco sauce, garlic powder, chicken broth, fresh cilantro, salt, pepper, and lime juice.
3. Add ingredients to pot with onions and bring to a bowl.
4. Add Riceland Gold enriched parboiled long grain rice and cook for approximately 25 minutes, stirring occasionally. Drain and cover.
5. While rice mixture is cooking, peel and dice sweet potatoes and boil in second pot over high heat for 15 minutes.
6. Add sweet potatoes to rice mixture and add additional salt and pepper to taste.
7. Serve and enjoy!