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!
Coconut Cilantro Rice
This rice is perfect alongside a spicy chicken dish, and so many other dishes!
I made Baked Coconut Mango Chicken and placed it right on top of it (pictured below), and it was amazing!
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.
Here is a great recipe for an actual authentic Mango Sticky Rice.
This is essentially coconut water rice. Yep, instead of plain water, the liquid in the recipe is coconut water.
What’s in this Coconut Cilantro Rice recipe?
- coconut oil
- cumin, salt
- long grain rice
- coconut water
Coconut water rice is made the same way as most rice dishes, only with coconut water, and it changes it into something unique and interesting. Add spices and cilantro, and oh my! Delicious!
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.
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.
- 1 tablespoon coconut oil
- ½ cup yellow onion, finely chopped
- 1 cup long grain rice
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 cups coconut water
- ¼ cup cilantro, washed and dried, finely chopped
- 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!