Coconut Curry Rice Casserole Ⓥ

INGREDIENTS:

• 4 cups cooked rice
• 1-15.5 oz can of chickpeas, rinsed & drained
• 1 13.oz can of full-fat coconut milk
• 1 -14.5 oz can diced tomatoes
• 2 cups broccoli florets, I used frozen & steamed it first
• 1/2 cup cashews
• 1/2 cup pineapple, I used canned, drained & rinsed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1/4 cup agave or maple syrup
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/8 tsp pepper

METHOD:

• Cook the rice. Preheat oven to 350°F. Spray a 9×11 inch casserole dish with cooking spray.
• Combine all of the ingredients in the baking dish. I like to add the coconut milk, diced tomatoes, agave & spices first & mix well. Then add the rice, else. Mix well.
• Bake in the oven for 35-40 minutes. It will turn golden. Serve warm with fresh herbs. Great for meal prep! Enjoy.