1. Preheat oven to 375°F Place rice in fine-mesh strainer and rinse under running water until water runs clear. 2. Add oil to a Dutch oven over high heat. When it shimmers, add peppercorns and cover. Cook 1 minute; some of the peppercorns should start to pop. 3. Reduce heat to medium and add onions. Stir well then cook 2 minutes. Add zucchini, carrot and Serrano pepper. Cook until vegetables are tender, 4-5 minutes. Add 3 tbsp almonds and toss until almonds are toasted, 2-3 minutes. Add 1/2 tsp salt. 4. Add rice and stir well to coat with oil and distribute vegetables. Add remaining salt, sugar, coconut milk and water. Turn heat up to high. When liquid comes to a full boil, stir once more, then cover and move to oven. 5. Bake 25 minutes until liquid is fully absorbed. Remove from oven but do not remove lid for another 5 minutes. Fluff with a fork, transfer to a serving bowl, sprinkle with remaining almonds and chopped cilantro, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
