Tropical Island Meal

Tropical Island meal with Coconut Rice, Grilled Cajun Chicken, Veggies and Avocado
Family Tip:
Bring a bit of summer to your living room with an indoor picnic. Spread a blanket on the floor and pretend you're somewhere warm and sunny while you enjoy your meal.

Ingredients for the coconut rice:

• 1 tablespoon of coconut oil
• 1 cup of white rice/brown rice
• 1/4 coconut milk (recommend Silk Pure Coconut Milk)
• 1 cup of water
• 1 pinch of salt
• Tip: garnish with toasted coconut flakes

Procedure:
Rice: combine water, coconut milk, coconut oil add salt, bring to boil (medium heat) add the rice. Stir, reduce heat and cover. Cook for 12 to 20 minutes. Garnish with toasted coconut flakes and serve.
For toasted coconut flakes:
Turn oven to 325 degrees.
Lay the coconut flakes on a baking sheet, making sure they are in a single layer. Place the baking sheet into the oven for approximately 5 minutes. Check on the flakes periodically, in order to achieve the level of toasting you want.
Remove the flakes from the baking sheet, as the heat from the sheet will continue to toast the coconut

Grilled Cajun Chicken preparation

Ingredients:

• 1/2 tbsp of Cajun seasoning
• 1/2 tbsp of garlic powder
• 1/2 tbsp of dry oregano
• 1 tsp of paprika
• 2 to 3 sprig of thyme
• 2 to 3 sprig of rosemary
• 1/2 tsp of cayenne pepper
• 1 tsp of brown sugar
• 1/2 tbsp of fresh ground pepper
• 1 tbsp of salt (add it 1 minute before you grill the chicken)
• 1/2 tbsp of olive oil
• 4 chicken breast (butterfly cut)

Procedure
Mix all the ingredients together except for the salt. Marinate the chicken and keep in the refrigerator for 2 hours. Take out the chicken let it set to room temperature before grilling. Then add the salt and grill it until the chicken's breast internal temperature is 160 degrees.

Sauté Veggies

Ingredients

• 1 1/2 cups onion (sliced half moons)
• 1 clove garlic (crushed)
• 2 teaspoons olive oil
• 1 whole red pepper (sliced into strips)
• 1 whole yellow pepper (sliced into strips)

Saute onions and garlic in oil until semitransparent. Add peppers and saute for 1 minute and serve.

Puerto Rican Rice Pudding (Arroz con Dulce)

Rice puddings are found all over the world.
The recipes vary within every single country. Puerto Rican Rice Pudding (Arroz con Dulce) is a typical dessert served during the holiday season in Puerto Rico combined with delicious food, great music and festive merry-making.

Servings 6-8

Ingredients:

• 3 cups of water
• 4 tablespoons of shredded sweetened coconut
• 1 teaspoon of Kosher salt
• 1 1 inch piece fresh ginger, peeled and sliced
• 2 cinnamon sticks
• 1 14 oz. can coconut milk
• 1/3 cup of raisins
• 1/2 cup of organic sugar
• 1 cup of short grain rice
• 1 cup of water
• 1 teaspoon of vanilla flavor
• ground cinnamon for garnish

Procedure:
In a large saucepan, combine the 3 cups of water, salt, cinnamon sticks, ginger. Bring to a boil. Pour the liquid through a colander into a bowl; discard the spices.
Combine the spiced water with the coconut milk, 1 cup water and vanilla flavor in a large suacepan. Bring the liquid to a boil. Add all the remaining ingredients except the cinnamon.
Reduce heat, cover, and simmer for 20 minutes. Remove the lid from the pan, stir, and cook for 15 more minutes , or until the rice is cooked. (all the liquid should be absorbed) Pour onto a platter and sprikle with cinnamon.

Tip: to garnish add a cup of diced mango/peach and 2 cinnamon sticks. When serving use a martini glass.