Coconut Lime Rice

May 18, 2010

Coconut Lime Rice

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).

Nutrition Info

Yield

6 cups of rice

Servings

6

Calories

301 per Serving

How is this calculated?

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

  1. Cook 2 cups Jasmine Rice per package directions or rice cooker instructions.
  2. Meanwhile mix all other ingredients together in the measuring cup that you used to measure out the Coconut Milk.
  3. Pre-heat skillet using med-high heat.
  4. Place cooked rice in a large skillet and then pour in the remaining ingredients.
  5. Stir constantly until the moisture evaporates or soaks into the rice. The rice should appear fairly dry.

Related Content

May 18, 2010
Coconut Lime Rice

Back when I lived in California, there was a tapas restaurant at Downtown Disney called "Y Ariba! yariba!" and they had this coconut-lime rice that was like nothing I've ever had before. Sadly, they closed down. If they hadn't, it'd be on my places-to-visit list whenever I am in California because it was just that good.

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