By the Associated Press

Start to finish: 30 minutes
Servings: 4 to 6

• 1 teaspoon canola oil
• 1 cup peeled and diced sweet potato
• 1/2 cup chopped scallions
• 1 tablespoon minced fresh ginger
• 10-ounce bag shelled edamame soy beans
• 11/4 cups jasmine rice
• 15-ounce can coconut milk
• 11/2 tablespoons lime juice
• 1 teaspoon salt
• 1 cup water
• 1 teaspoon grated lime zest
• 1/2 cup chopped peanuts (optional)

In a large saucepan with a lid, heat the oil over medium-low. Add the sweet potato, scallions and ginger and saut until the scallions have softened, about 4 minutes.

Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer, and cook until the rice is tender and the liquid has been absorbed, 15 minutes.

Use a fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.