Cooking Directions

• Heat the broth and coconut milk in a 3-quart saucepan over medium-high heat to a boil.  Stir in the rice, lemon zest, garlic powder and red pepper.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender, stirring occasionally.
• Stir the almonds and onions in the saucepan.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 0.5 cup unsweetened coconut milk
• 1 cup uncooked long grain white rice
• 1 teaspoon grated lemon zest
• 0.25 teaspoon garlic powder
• 0.25 teaspoon crushed red pepper
• 0.5 cup toasted, slivered almonds
• 2 green onion, sliced (about 1/4 cup)