Coconut Rice

One of our favorite meals to make especially on the grill in the summertime is my Jamaican Jerk Chicken! So much flavor and spice you wouldn’t think you need anything else… but this coconut rice is the perfect side to go with it!

It balances out all of those intense spices and the heat as well but has such a nice flavor from the coconut milk that really enhances the dish.

Not only is this side dish super delicious but its easy to make and is a great recipe to use for meal prep since it makes a ton!

This Coconut Rice has so much richness from soaking up all of that goodness from the coconut milk it cooks in – with flavors from green onions, thyme and even a little kick from a habanero if you’re feeling adventurous!

(NOTE: you can skip the habanero all together if you don’t want any heat)

Nutritional Information:

Servings: 14 approx.
Serving Size: 1/2 cup of cooked rice approx.

Calories: 115
Fat: 2 g
Carbohydrates: 23 g
Sugar: 1 g
Fiber: 0 g
Sodium: 9 mg (w/o added salt)
Protein: 1 g

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Coconut Rice

  • Category: Side Dishes

Description

This coconut rice has so much richness from soaking up all of that goodness from the coconut milk it cooks in – with flavors from green onions, thyme and even a little kick from a habanero if you’re feeling adventurous!


Ingredients

  • 2 tsp. coconut oil
  • 1/2 cup white onion, finely chopped
  • 3-4 green onions, chopped
  • 2 garlic cloves, minced
  • a few springs of thyme
  • 2 cups jasmine rice
  • 2-1/4 cup water
  • 1-13.5 oz. can light coconut milk
  • 1-2  habanero peppers
  • salt and pepper

Instructions

  1. In a large stockpot heat 2 tsp. of coconut oil on medium heat.
  2. Add in onion and green onion, cook for 2-3 minutes until softened.
  3. Add garlic, stir to combine.
  4. Next add in dry rice, stir all ingredients together.
  5. Cook for about a minute of so, just to toast the rice a bit.
  6. Pour in coconut milk, water and season well with salt and pepper. Stir until fully incorporated.
  7. Add springs of thyme and whole habaneros on-top of the rice. T
  8. urn heat up to medium-high to bring to a boil.
  9. Once it comes to boil turn heat down to a low simmer, cover and cook for 20-25 minutes (leaving the thyme springs and the whole habaneros in there).
  10. Once cooked and ready to serve remove thyme springs and habaneros.
  11. Gently stir and season with salt and pepper to taste.
  12. Optionally add some of the thyme leaves to rice for extra flavor.

Nutrition

  • Serving Size: 1/2 cup cooked rice
  • Calories: 115
  • Sugar: 1g
  • Sodium: 9mg
  • Fat: 2g
  • Carbohydrates: 23g
  • Protein: 1g

Coconut Rice

Emily

EMILY NESS is a full-time food and lifestyle author who’s passionate about developing simple yet mouth-watering recipes that anyone can make. Since founding her website CookingUpHappiness.com in 2013, she’s went on to share her passion for cooking healthy and tasty recipes with the thousands of people around the world.
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Sharing a passion for food and fitness to live a healthy lifestyle - with the occasional hint of chocolate.

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