Coconut rice with edamame and sweet potatoes

1 tsp oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
1 Tbs minced fresh ginger
10-ounce bag shelled edamame
1-1/4 cups jasmine rice
15 ounce can coconut milk
1-1/2 Tbs lime juice
1 tsp salt
1 cup water
1 tsp grated lime zest
1/2 cup chopped peanuts

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

Stir in the edamame, rice, coconut, 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. Top with peanuts.