Coconut Cilantro Rice

Basmati rice is cooked in a mixture of cilantro, coconut, chiles, and spices resulting in a colorful, slightly spicy, and very tasty side dish perfect for Indian and Mexican foods alike! This is definitely not your momma's steamed white rice.

I adore both Indian and Mexican cuisine. Have you thought about how similar they are? I know, I know, the dishes really aren't similar but if you think about the spices and flavor profile they both have you'll see what I mean. Coconut, cilantro, and cumin are used in both cuisines which made this rice a total hit for our family.

I served this alongside an Indian dish one night and then used the leftovers in homemade burrito bowls two nights later. It worked perfect both ways!

Truth be told... we prefer this rice over Chipotle's Cilantro-Lime Rice. It's got loads more flavor!

Coconut Cilantro Rice
1 cup basmati rice
3 large handfuls of fresh cilantro
1/4 cup sweetened coconut flakes
3 jalapenos, ribs and seeds removed unless you like lots of spice!
1 garlic clove
1 tablespoon butter
1/2 medium onion, diced
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups water

Rinse the rice and set aside.

In a food processor, combine the cilantro, coconut, jalapenos, and garlic. Pulse until it's a coarse paste.

Heat the butter in a medium saucepan over medium heat. Once melted, add the onion and cook, stirring often, for 6-8 minutes or until the onions are browned and soft. Add the cumin and cloves and stir well, coating the onions. Add the rice, salt, and coconut-cilantro paste. Stir to coat the rice with the paste and then pour in the water. Stir and bring to a boil.

Once boiling, turn heat to low and cover. Cook for 15 minutes or until the water is absorbed.

Remove from heat, stir, and serve hot.

Source: adapted from Lisa's Kitchen