Coconut Lemon Rice with Tomatoes and Garlic

1Rinse the jasmine rice (1 cup) under cold water until the water runs clear. Drain and set aside.

2In a medium saucepan, combine the coconut milk (1 can), diced tomatoes (2), minced garlic (3 cloves), lemon zest, and a pinch of salt. Bring to a gentle simmer over medium heat.

3Add the rinsed jasmine rice (1 cup) to the coconut milk (1 can) mixture. Stir well to combine. Cover with a lid and reduce heat to low. Let it simmer for about 18-20 minutes or until the rice is cooked and has absorbed the liquid.

4Once the rice is cooked, remove from heat and let it sit, covered, for an additional 5 minutes to steam and fluff up.

5Drizzle the lemon juice over the rice and fluff it with a fork to incorporate the flavors.

6Season with additional salt and black pepper to taste.

7Garnish with fresh chopped cilantro before serving.

8Serve the coconut lemon rice with your favorite protein or enjoy it as a flavorful side dish.