This isn’t just any coconut rice; it’s a symphony of flavors and textures designed to complement a wide array of bold dishes. Basmati or jasmine rice is gently simmered in a unique blend of creamy coconut milk and refreshing coconut water, creating a subtly sweet and fragrant base. Smoky, roasted poblano peppers add a mild heat and earthy depth, while fresh ginger provides a warm, aromatic zing. Diced red bell peppers contribute a pop of color and sweetness, and a generous squeeze of fresh lime juice brightens the entire dish. Finished with a scattering of vibrant green onions, this rice offers a tropical yet savory side that is both comforting and exotic

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Coco-nutty for This Rice

An aromatic and vibrant coconut rice dish featuring the creamy richness of coconut milk, the lightness of coconut water, smoky roasted poblano peppers, zesty ginger and lime, sweet red bell peppers, and fresh green onions.

Course Side Dish

Cuisine Asian, Asian Fusion, Fusion, Latin

Keyword Coconut, Ginger, Lime, Poblano, Rice

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 Servings

Author Chef Cameron

Ingredients

• 1 cup basmati or jasmine rice rinsed
• 1 Tbsp olive oil or coconut oil
• 1 medium poblano pepper
• 1 red bell pepper finely diced
• 1 Tbsp fresh ginger grated or very finely minced
• 2 cloves garlic minced
• 1 13.5 oz can full-fat coconut milk
• 1 cup coconut water unsweetened
• ½ tsp salt or to taste
• 1 Tbsp fresh lime juice
• 2 green onions thinly sliced (white and green parts separated)
• Optional garnish: fresh cilantro lime wedges

Instructions

Roast the Poblano Pepper:

• Preheat your oven broiler, or a gas burner.
• Place the poblano pepper directly over a gas burner flame (using tongs) or on a baking sheet under the broiler.
• Roast, turning occasionally, until the skin is charred and blistered on all sides (about 5-10 minutes).
• Transfer the charred poblano to a bowl and cover tightly with plastic wrap or a lid. Let it steam for 10-15 minutes. This helps loosen the skin.
• Once cool enough to handle, peel away the charred skin. Remove the stem and seeds, then dice the roasted poblano. Set aside.

Prepare the Rice Base:

• In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat.
• Add the diced red bell pepper and cook for 3-5 minutes until slightly softened.
• Add the grated ginger and minced garlic. Cook for 1 minute more until fragrant, being careful not to burn the garlic.
• Stir in the rinsed rice, coating it with the oil and aromatics. Cook for 1-2 minutes.

Cook the Rice:

• Pour in the full-fat coconut milk, coconut water, and salt. Stir well to combine.
• Bring the mixture to a strong simmer over medium-high heat. Once simmering, give it one final stir, then reduce the heat to low, cover tightly with the lid, and cook for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
• Once cooked, remove the saucepan from the heat and let it rest, covered, for another 5 minutes.

Finish and Serve:

• Fluff the rice gently with a fork.
• Stir in the diced roasted poblano pepper and the fresh lime juice.
• Fold in the white parts of the sliced green onions.
• Taste and adjust seasoning if needed.
• Transfer the coconut rice to a serving dish and garnish generously with the green parts of the sliced green onions (and optional cilantro/lime wedges).
• Serve warm.

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