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bright green bowl filled with coconut cilantro rice surrounded with cilantro sprigs

Coconut Cilantro Rice Recipe

Valentina K. Wein
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.
5 from 5 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 4
Calories 230 kcal


  • 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


  • Cook the onions. 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. Add rice and cumin to the onions. Stir to be sure all the grains are coated with the coconut oil, and then sauté for about 2 minutes, stirring almost constantly.
  • Add coconut water and cook. 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.
  • Add cilantro and season. Stir in the cilantro, a few turns of freshly ground black pepper, and serve!


Calorie count is only an estimate.
Keywords rice for chicken, great side dishes for meats and stews
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