Best 14 Coconut Lime Rice Recipes

COCONUT LIME RICE

Steps:

• Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

BROILED COCONUT-AND-LIME-CRUSTED SHRIMP WITH RICE-NOODLE SALAD

Steps:

• Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.
• Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

COCONUT-LIME SOUP WITH CHICKEN AND RICE NOODLES

Steps:

• Combine all ingredients except noodles in a large pot. Bring to a simmer over medium-high heat and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to a plate; when cool enough to handle, shred meat from bones and discard bones. Add meat to soup.
• Cook noodles according to package directions, then add to soup. Add more fish sauce, if desired, and serve with lime halves for squeezing.

SPICY COCONUT SHRIMP, SPICY MANGO BASIL SALSA, LIME JASMINE RICE

Steps:

• For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
• For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.
• Heat a nonstick skillet over high heat. You don't need any kind of oil. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
• Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
• Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.
• Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.
• Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

SWEET CHILI COCONUT-LIME GRILLED CHICKEN WITH COCONUT-LIME CAULIFLOWER RICE RECIPE - (4.5/5)

Steps:

• Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator. Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.

COCONUT LIME RICE BOWL WITH ROASTED CORN, JALAPENOS, AND CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
• Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
• Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
• Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
• To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
• Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
• Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
• Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.

COCONUT WATER-LIME RICE PILAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.
• Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.
• Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.
• Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.

JERK CHICKEN NUGGETS WITH LIME COCONUT RICE

Steps:

• Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.
• Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap® Non-Stick Foil.
• Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.
• Whisk eggs in a medium bowl and set aside.
• Toss together flour and cayenne pepper in a medium bowl and set aside.
• Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.
• Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.
• Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.
• Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.
• Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.
• Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.
• Serve chicken nuggets alongside rice and enjoy!

COCONUT LIME CAULIFLOWER RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the cauliflower until it reaches your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add cauliflower rice and let cook for 5 minutes., stirring occasionally.
• Add coconut milk, lime juice and lime zest, combine well and allow to cook until the liquid has evaporated.
• Garnish with cilantro.
• Enjoy!

COCONUT LIME RICE SOUP (2 WAYS!)

Steps:

• Set a medium saucepan over medium-high heat. Add broth, coconut milk, rice, ginger, lemongrass, chiles (if using), and 1/2 teaspoon salt. Stir and bring to a boil. Reduce heat to low and cover. Simmer until rice is tender, about 20 minutes.
• Remove from heat. Using a slotted spoon, pick out the ginger, lemongrass pieces, and birds-eye chiles and discard.
• Stir in lime zest and lime juice. Taste and add additional salt if desired.
• Ladle into bowls and top with a generous amount of tofu or chicken. Add garnishes - I like lots of fresh cilantro, sliced peppers, and an extra lime wedge for squeezing. Serve.
• Leftovers keep refrigerated in an airtight container for 2-3 days. Note the soup does thicken up over time because the rice continues to absorb the liquid. But it still tastes delicious!

CROCK POT COCONUT-LIME RICE

Steps:

• 1. Clean and cut the green onion into 1-inch pieces using both the white and green ends.
• 2. Smear some of the butter inside the crock pot liner to help prevent the rice from sticking.
• 3. Place all of the ingredients in the crock pot and stir gently.
• 4. Place lid on the crock pot. Place of high heat level and cook for 1 1/2 to 2 hours. Check rice grains for tenderness and when done, gently stir all together. Reduce heat level on crock pot to warm. Serve when read to eat.

COCONUT-LIME TURKEY OR CHICKEN AND RICE SOUP

Steps:

• Slice 5 to 6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half.
• Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and brown sugar or splenda. Let simmer on low for 20 minutes or until flavors are well blended.
• While the soup base simmers, shred apart the leftover turkey or chicken into bit-sized pieces until you have 2 cups. After 20 minutes remove the garlic and ginger pieces and add diced chicken, light coconut milk, and green tabasco sauce or other hot sauce to the soup and let it continue to simmer on low about 6 minutes more. Be sure the heat is low enough the soup won't boil after the coconut milk has been added.
• After 6 minutes add the cooked brown rice and let it simmer for a couple minutes while you wash and chop the cilantro. Add cilantro and simmer for 1 to 2 minutes more. Serve hot with sliced limes to squeeze into the soup if desired.

COCONUT LIME RICE

Steps:

• Combine water and coconut in a small saucepan and simmer over medium heat for 5 minutes.
• Place a strainer over a small bowl and strain coconut mixture into bowl; reserving liquid, discarding coconut solids. You should have 2 cups coconut milk. Set aside.
• In a skillet heat oil and then add rice, stirring over medium heat until rice changes color (7-10 minutes).
• Stir in the reserved coconut milk and bring mixture to a boil.
• Stir in salt, pepper and lime juice.
• Cover and reduce heat to a simmer.
• Simmer for 20 minutes or until liquid is absorbed.

COCONUT LIME RICE PUDDING

Steps:

• Place rice and water in medium saucepan with a heavy bottom. Bring just to a boil and then reduce heat to low boil. Cover and cook until liquid is absorbed, about 15 minutes. Remove from heat and add remaining ingredients except the vanilla. Mix well. Return to heat and cook over medium low heat, stirring frequently until thickened, about 40 minutes. Add vanilla and serve warm.