25min · 6 servings 2 cups uncooked jasmine rice, basmati works well too • 1 tbsp coconut oil • 1 jalapeño, diced, seeded for less spice • 1 small diced shallot • 1 tsp salt, to taste • 1/2 tsp ground black pepper, to taste • 1 tsp ground turmeric • 13.5 oz canned light coconut milk • 1 cup water • 2 cups arugula • 2 tsp lime zest • 1/3 cup loosely packed chopped cilantro Instructions: • Rinse rice until the water runs clear, set aside. • In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot. • Sauté for 1-2 minutes or until fragrant. • Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat. • Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes. • Fluff w