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Cilantro, Coconut & Lime Rice

This is my absolute favorite cilantro rice recipe. You can use it for any Mexican dish, and it is especially good in burritos or as a side with tacos. You can also use it in Asian dishes, like my pineapple chicken recipe.

There are some who don’t love cilantro as much as I do, but I have a feeling that if you didn’t love it, you wouldn’t have clicked the link for this recipe. That’s good news because I love cilantro, too, which is why, for this recipe, I added lots of it, and I believe this will soon become a staple in my home and in yours.

Adding coconut makes this recipe super special, too. Coconut milk is creamy with just a touch of sweetness, and when you pair it with a little lime juice and cilantro, it’s so, so good!

My only suggestion is to spend extra time mincing your cilantro. You want it to be super, super fine. You’ll add half before cooking and the other half right before you fluff the rice, and the finer the cilantro is, the better the consistency will be when it’s finished.


  • 1 cup white rice

  • 1 cup coconut milk

  • 1 1/4 cups water

  • 6 tablespoons fresh cilantro, minced

  • 1 tsp lime juice

  • 1/4 tsp salt

  • Fresh ground black pepper, to taste


  • Combine rice, water and coconut milk in a medium saucepan. Cook on high until boiling, then reduce heat to medium-low and simmer, partially covered, for 13-15 minutes, until tender. Stir occasionally while cooking to keep rice from sticking to bottom of pan.

  • After 15 minutes, turn off heat and let rice sit in saucepan for another 5 minutes; fluff rice with a fork.

  • Add the rest of the fresh cilantro, 1 tsp lime juice, 1/4 tsp kosher salt and fresh ground black pepper; mix until well-combined.


The Galloways

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