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

Try this breakfast that’s delicious, nutritious and plant-based. It’s easy to prepare using leftover rice, coconut milk and honey (or other sweetener). Garnish it with your favorite toppings: shredded coconut, sunflower seeds, almonds, fruit and a sprinkle of cinnamon. A delicious start to the day!

This recipe comes to us from Goya.

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Ingredients:

• 2 cups CANILLA Extra Long Grain Rice, cooked (or similar)
• 1 cup Goya coconut milk (or similar)
• 1/2 tsp Goya honey (or similar) or maple syrup
• 2 tbsp shredded coconut, toasted
• 2 tbsp almonds, chopped
• 1/2 cup mango, diced
• 1/2 banana, sliced
• 1/4 tsp Goya ground cinnamon (or similar)

Directions:

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

2. Place rice mixture into serving bowls.

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