Coconut Rice with Bok Choy and Lime | University of Maryland Extension

Ingredients

• 2 teaspoons vegetable oil
• 2 cups bok choy, white stalks sliced in ½ in pieces and greens chopped
• 2 garlic cloves, minced
• 1 ½ cups basmati rice, rinsed
• ¾ cups water
• 1 1/2 cups canned coconut milk
• 1 lemon grass stalk, trimmed to bottom 6 inches and smashed
• Salt and pepper
• 2 tablespoons minced fresh cilantro
• 1 teaspoon grated lime zest plus 2 teaspoons juice