Make

1. Rinse rice under cold water in strainer until water runs clear, drain well
2. Heat oil in heavy bottomed medium pot over med heat, add rice and sautee to coat with oil
3. Add coconut milk, water, and big pinch of salt and bring to boil. Reduce heat and cover
4. Simmer for ~20 minutes until liquid is absorbed
5. Allow rice to rest, covered, for 5 minutes, fluff
6. Add lime zest and juice and gently toss to combine. Check seasonings and add additional lime juice and salt as needed

TIME | 0.25 hours

YIELD | 5 servings

TAGS |

PAIR | Slow-cooker Caribbean Chicken Drumsticks

NOTES |

• Make sure rice is rinsed well so it doesn’t react with hot oil

• There may be a layer of coconut cream on top that won’t get absorbed when cooking, but which you can stir in after the rice rests