Coconut Lime Rice Recipe with Red Beans and Cilantro
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Asian
Serves: 6
  • 1 cup basmati rice
  • 1 tablespoon coconut oil
  • 1 teaspoon vegan butter (such as Earth Balance)
  • 1/4 cup flaked coconut (optional)
  • 1 lime zested and juiced
  • 1 cup full-fat coconut milk
  • 1 cup cooked red kidney beans
  • 1 cup vegetable broth
  • Salt, to taste
  • Ground black pepper, to taste
  • 1/2 bunch cilantro, stems removed and finely chopped
  1. Pour rice in a colander and rinse under cold water until water runs clear; drain.
  2. In a large skillet, warm up coconut oil and butter over medium-high heat. Add rice and coconut flakes and saute for 3 to 4 minutes or until lightly golden brown. Whisk in lime juice, coconut milk, broth, beans, salt and pepper. Bring to a boil, cover, and reduce heat to low. Continue cooking for about 20 minutes or until tender and cooked through.
  3. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with fork and toss with cilantro.
Nutrition Information
Serving size: 1 Calories: 352 Fat: 14g Saturated fat: 11.7g Trans fat: 0.0g Carbs: 47.6g Sugar: 2.6g Sodium: 146mg Fiber: 6.6g Protein: 11g Cholesterol: 0mg
Recipe by Bakerette at