Coconut almond rice and Thai Shrimp

Ingredients

• 1 cup jasmine rice
• water
• light coconut milk
• 1 tablespoon canola oil
• 1 lb medium shrimp, shelled and deveined
• 1/3 cup chili sauce, Thai-style
• 1/2 cup slivered almonds, toasted
• green onion, chopped ( for garnish)

Directions

1. Prepare rice according to the package directions, but replace half the water called for with coconut milk.
2. Heat the oil in a large skillet. Add shrimp and cook 3-4 minutes until pink.
3. Add chili sauce and stir until heated through.
4. Stir almonds into cooked rice and top with shrimp mixture.
5. Garnish with onions.