Carrot, Cauliflower and Coconut Rice

1 can unsweetened coconut milk

3/4 cup water

1 1/2 tsps salt

1 cup uncooked basmati rice or rice of choice

4 cups sliced carrots

5 cups cauliflower florets

1 can black-eyed peas, drained and rinsed

1 serrano chile, seeded and finely chopped (or jalapenos)

2 tbsp oil

1 1/2 tsp garam masala 

Chopped parsley or cilantro for garnish

Heat oven to 375°F. Grease a 9x13 glass baking dish.

Cook the rice according to package directions but substitute coconut milk for half the water called for. The rest of the coconut milk will be used later. 

In a large bowl, combine the carrots, cauliflower, black-eyed peas, chiles, garam masala. 

Stir in the cooked rice and the remaining coconut milk. Spoon mixture into the prepared baking dish and bake for 45 min-1 hour. 

Garnish with parsley or cilantro.