Coconut Cilantro Rice is a vegan side dish that is almost too good to be true! It’s subtly sweet with the fresh flavor of cilantro throughout — and the pairing possibilities are endless, as it would be delicious with just about everything!This rice would be so perfect along side a spicy chicken dish. I should know.
I made Coconut Mango Chicken and placed it right on top of it (pictured below).
It was so incredibly scrumptious!
It would also be delicious for dessert. I know, you’re thinking that might be strange — but hear me out, because I should know. I might have had a few bites after dinner.
Though not a true dessert, when you’re left with just that mango sauce and the Coconut Cilantro Rice, it’s a bit reminiscent of Mango Sticky Rice, and is just sweet enough to satisfy a sweet tooth.
Or, I suppose you could almost call this combination dessert for dinner. Okay, not quite, but you get the picture.
Here is a great recipe for an actual authentic Mango Sticky Rice.
What else would the Coconut Cilantro Rice be delicious with?
- Mediterranean Marinated Flank Steak
- Spicy Cilantro Shrimp
- Broiled Cilantro Chimichurri Sole
- Five Minute Mexican Blackened Salmon
- Mexican Chopped Salad with Spiced Pepitas
Oh, and any bits of rice that stick to the pot would be so yummy. I should know. I ate them. All of them.
It would be a good idea to make a double batch. I should know. I barely had enough to share.
(And yes it does technically serve 4.)
Enjoy every last grain of your Coconut Cilantro Rice, with whatever you decide to serve it with — if anything.
- 1 tablespoon coconut oil
- 1/2 cup finely diced brown/yellow onion
- 1 cup long grain rice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 2 cups coconut water
- 1/4 cup finely chopped cilantro
- a couple of turns of freshly ground black pepper
- Coat the bottom of a small medium-sized sauce pot with the coconut oil and place it over medium heat.
- Add the onions and cook until they're are translucent and soft, about 5 minutes.
- Add the rice and cumin. Stir to be sure all the grains are coated with the coconut oil, and then sauté for about 2 minutes, stirring almost constantly.
- Add the coconut water and salt, and bring to a boil.
- Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, 15 to 20 minutes.
- Stir in the cilantro, a few turns of freshly ground black pepper, and serve!