Breakfast Rice Bowls with Coconut Milk, Almonds, Mango and Banana

Breakfast Rice Bowls with Coconut Milk, Almonds, Mango and Banana
Breakfast Rice Bowls with Coconut Milk, Almonds, Mango and Banana

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Prep time

35m

Total time

40m

Yields

2-3

Servings

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La Cocina Goya

Prepare this fantastic breakfast that’s delicious, nutritious and also vegetarian. The best part? It’s easily prepared with previously cooked CANILLA® Extra Long Grain Rice, just add GOYA® Coconut Milk, honey and cook until it has a thick consistency. Garnish with your favorite ingredients: shredded and toasted coconut, sunflower seeds, almonds, pieces of fruit like mango and banana, and a sprinkle of cinnamon. Start your day off with this delicious breakfast!

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Ingredients

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½ tsp.

GOYA® Honey or maple syrup       

2 tbsp.

shredded coconut, toasted

2 tbsp.

sunflower seeds

2 tbsp.

almonds, chopped

½ cup

mango, diced

½

banana, sliced

¼ tsp.

GOYA® Ground Cinnamon                      


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

Kitchen View

Step 1

In saucepan, combine rice, coconut milk and honey. Stirring, bring to simmer and cook until slightly thickened, but still soupy.

Step 2

Place rice mixture into serving bowls.

Step 3

Top with coconut, sunflower seeds, almonds, cut fruit and cinnamon. Serve warm.

Tip by La Cocina Goya

Using the sweetened coconut rice as a base, top your bowl with any combination of your favorite dried and fresh fruits, nuts or granola.

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