Put the Lime in the Coconut Rice
Yes, the title is a reference to a song. Oh how I am longing for a tropical breeze and the sound of the ocean! Well, I’d settle for some warmer weather at this point. There are so many beautiful dishes that combine lime and coconut: chicken, shrimp, cocktails, salads, and rice just to name a few. Since returning from Miami, I have been eating a lot of Latin and Caribbean-inspired cuisine – I get a craving for the smells almost daily. So today I put on my flip flops, put on some Latin music (I have plenty on my Zumba playlist), and made a sweet and flavorful rice to go with dinner tonight (a chicken casserole with black beans lots of veggies).
I used a rice steamer because I don’t get the mess and potentially scorched pot, if I get too busy and forget to turn the rice off!
- 1 cup of brown rice
- 1 Tbsp + 1 tsp minced fresh cilantro,
- 1/2 tsp minced lime zest
- 2.5 tsp Earth Balance® organic Coconut Spread
- 1 cup Coconut water* with pineapple juice
- 1/2 cup water
- 1 tsp Mrs. Dash Lime Fiesta Seasoning (or other Mexican or Latin seasoning)
- 1/2 avocado, mashed
- 1/2 jalapeno, seeded and minced
*I would consider using canned coconut milk for more richness, but I knew I already had enough fat with the coconut butter and avocado.
1. Steam rice with 1 tsp cilantro, coconut oil or spread, lime zest, coconut water and water.
If you use a pot to steam the rice, rather than a rice steamer, then cooking time will likely be shorter, more like 45 minutes to 1 hour. It took approximately 90 minutes of cooking time in my rice steamer. Typically liquid to rice ratio is 2:1, however the cooking liquid isn’t rapidly lost as steam in a rice steamer, as it is in a pot. My brown rice usually winds up being pretty “wet,” so if you like a real dry rice, then use regular long-grain white rice.
2. Once the rice is done, the rest of the cilantro, Mrs. Dash seasoning and avocado. Mix thoroughly into rice. You may need a drop or two of lime juice to help mash the avocado. If you like a spicier rice, add a tsp or two of minced jalapeño.
This recipe makes about 3 cups cooked, about 4-6 servings.