I really had a hard time coming up with the name for this recipe since there are so many good ingredients that make this dish unique. The jalapeno, coconut milk, cilantro, and lime combo makes for a mix of sweet and spicy that is DIVINE. If Mexican cuisine had a version of risotto this would be it. 

Don’t skimp on your coconut milk, this is a full fat situation (also, you only need a quarter cup anyways). It balances out the spiciness of the jalapeno. I like my dishes a little on the spicier side so I leave the seeds in, but feel free to deseed if you like a milder dish. 

Ingredients

2 tablespoons vegetable oil

1 cup white rice 

¼ cup coconut milk 

1 lime 

Salt and pepper to taste 

½ jalapeno chopped finely 

½ onion chopped finely 

3 cloves of garlic 

3 tablespoons chopped fresh cilantro

2 tablespoons roughly chopped fresh cilantro for garnish (optional)

1 chicken stock (or you can use better than bouillon in a pinch)

1 cup water

Serves 2-3 

Directions

1. Get a medium saucepan and heat on medium. Add your oil and let heat up. 

2. Add your chopped onions and jalapeno and let cook until onions are translucent, stirring occasionally. 

3. Add your garlic and let cook for one minute.

4. Add your rice and make sure to coat the rice with the oil mixture. 

5. Add your chicken stock and water and stir to make sure there’s no rice sticking to the bottom. 

6. Bring to a boil and then turn heat down low and cover. 

7. After about 15 minutes most of the liquids should be evaporated. Add your coconut milk, salt, pepper, and lime and let cook for another 10 minutes or so, stirring occasionally so that the rice doesn’t stick to the bottom. 

8. Add your chopped cilantro and garnish with extra cilantro for serving. Serve immediately.