Cooking Directions

• Heat the rice, broth and coconut milk in a 2 1/2-quart saucepan over high heat to a boil.  Reduce the heat to low.  Cover and cook for 30 minutes or until the rice is tender and the liquid is absorbed.  Remove the rice to a large bowl and let cool for 30 minutes.
• Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl.  Season to taste.  Top with the avocado, mango, green onions, remaining coconut and the cilantro.  Serve with the lime wedges.

Ingredients

• 1 cup uncooked brown rice
• 1.75 cups Swanson® Chicken Broth
• 0.5 cup unsweetened coconut milk
• 0.667 cup shredded dried unsweetened coconut, toasted
• 2 tablespoons olive oil
• 2 tablespoons lime juice or red wine vinegar
• 1 tablespoon grated lime zest
• 1 avocado, pitted, peeled and diced (about 1 cup)
• 1 large ripe mango, peeled, pitted and diced (about 1 cup)
• 2 green onion, sliced (about 1/4 cup)
• 2 tablespoons chopped fresh cilantro
• 4 lime wedge