Categories: Sides

Ingredients

• 1 1/2 cups basmati rice
• 1 tbsp. coconut oil
• 1 tbsp. butter
• 1/3 cup flaked coconut
• 1 lime, zested and juiced
• 14 oz. can unsweetened coconut milk
• 1 1/4 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro leaves and lime wedges

Directions

1. Rinse rice in a fine-mesh sieve until water runs clear; drain well. Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and flaked coconut. Cook, stirring frequently, until rice is dry and coconut is fragrant, 2 to 3 minutes.

2. Add lime juice; stir 30 seconds. Stir in coconut milk, broth, salt and lime zest. Bring to a boil. Reduce heat to medium-low; cook, covered, until rice is tender, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork and sprinkle with pepper. Garnish with cilantro and lime wedges.

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