We’re finally in the grilling season! It hit almost 80 degrees this past Saturday and we’ve been grilling non stop. We are HUGE grilling lovers and this time of the year can not be any more perfect. Grilling, breeze through the windows and ton of sunshine. All about those simple pleasures that we love but overlook sometimes. Love, love!
With warmer weather, I love making quick, simple, and light meals. Especially meals that require few ingredients. This Cilantro-Lime Coconut Rice has become one of our favorite side dishes to serve along side grilled chicken and shrimp. We normally don’t do much rice. It’s something that I may on occasion cook once in a while as I like to stick to protein+some form of vegetable for dinner. This however is a nice little addition to any meal when you want something a little extra extra.
Super simple concept here with most of the ingredients probably already found in your pantry.
Jasmine rice cooked in part coconut milk, plus part water. After the rice is cooked, you add a nice heaping of lime zest and cilantro. Annnnnd that’s it! Seriously.
Coconut milk adds mild sweetness and creaminess to the rice, while lime+cilantro transform the rice into a lively side that’s an ideal accompaniment to any of your favorite grilled (or not grilled) dishes.
I love that with just a few ingredients you can jazz up this plain rice into a side that the whole family will LOVE! Serve this alongside spicy shrimp or grilled chicken topped with fresh mango+avocado salsa. As we did. Or you can totally do your own thing and make it part of your Mexican night fiesta, weeknight dinner, or take along to any BBQ.
- 1 cup jasmine rice
- ¾ cup coconut milk
- 1 cup water
- 1 lime, zested
- 1 tsp. fresh lime juice
- 4 tsp. minced fresh cilantro
- salt and pepper
- Rinse rice under cold water until water runs clear. This gets rid of some starch from the rice so the rice is not too sticky.
- Combine the rice, coconut milk, water, and pinch of salt in a small saucepan. Bring to a simmer and cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes.
- Remove the pan from the heat. Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Season with salt and pepper as needed.
- Serve immediately.
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