Creamy Garlic Rice & Brussels

If I’m being 100% honest I feel I’ve been in a little bit of a creative rut lately when it comes to creating new recipes! I’ve been craving simple dishes, but that doesn’t mean I want it to lack on the flavor. I haven’t made Brussels sprouts in a few months, and the other day this delish dish popped in my head! I already had Banza garlic rice on hand, but feel free to use any garlic rice you prefer - or regular rice and simply add more garlic than this recipe calls for. The dairy free coconut half and half I chose to use adds the perfectttt amount of creaminess to this dish. This is such a great side or could even be served as the main entree. Also I’m not kidding when I say it is truly one of the easiest dishes to make!

Ingredients -

1/2 pound (~2 cups) Brussels sprouts

1/4 yellow onion

2 cloves minced garlic

2 tbsp. EVOO

Salt & Pepper

1/2 cup coconut and almond milk half & half

1 package Banza garlic rice

Instructions -

Prepare the rice according to directions on box and sit aside for later use, keeping it warm.

Cut Brussels sprouts into quarters, and dice onion into small pieces. Heat 1 tbsp. EVOO in skillet over medium high heat. Add Brussels, onion, minced garlic, and salt + pepper to liking. Mix well so that everything is coated with the EVOO and let cook about 10 minutes or until the Brussles are cooked through and the onions are beginning to brown. Turn the heat to medium and add in the half and half. Let simmer for a minute and then turn to low heat. Pour in the rice and mix well. Serve and enjoy!