Coconut Lime Rice
May 18, 2010
Inspired by a similar dish I had at "Y Arriba! Y Arriba! Tapas-Teatro", my Coconut Lime Rice pairs nicely with tropical main dishes. I've enjoyed this rice dish with Coconut Lime Chicken Nuggets and Chicken made with Mojito Marinade.
After the rice is cooked, it is relatively quick to make and a nice change from plain white rice.
Tip: For a healthier version of this recipe, give Coconut Lime Rice a try using Whole Grain rice and light coconut milk (for fewer calories).
Ingredients
- ¾ cup Coconut Milk
- 2 tablespoons Lime Juice
- 2 cups Jasmine Rice
- ¼ teaspoon salt, optional
- 1 tablespoon cilantro, chopped
- 1 ounce rum, Malibu (coconut) or White
Directions
- Cook 2 cups Jasmine Rice per package directions or rice cooker instructions.
- Meanwhile mix all other ingredients together in the measuring cup that you used to measure out the Coconut Milk.
- Pre-heat skillet using med-high heat.
- Place cooked rice in a large skillet and then pour in the remaining ingredients.
- Stir constantly until the moisture evaporates or soaks into the rice. The rice should appear fairly dry.