Curried Rice & Vegetable Soup - cooking recipe

Ingredients

1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, sugar snap peas, red bell peppers)
1 (14 ounce) can vegetable broth
1 1/2 cups water
3/4 cup instant brown rice, uncooked
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce, to taste
1 (14 ounce) can unsweetened coconut milk
1 tablespoon fresh lime juice

Preparation

Combine water, broth, & vegetables in a large saucepan. Bring to a boil then stir in the rice, curry, salt, & pepper sauce.
Reduce to medium-low then cover & simmer for 8 minutes or until rice is tender.
Stir in the coconut milk & continue to cook for 3 minutes or until heated. Remove from the heat & stir in the lime juice.
Ladle into bowls & serve immediately.