Lime-Cilantro Rice with Corn and Jalapeno
I made this rice several times during the summer. Every time it's been an absolute hit! Fresh, a bit sweet and tart, this is just a guaranteed success! Add jalapeno to taste. Two peppers will give the rice just a slightly spicy flavor, which kids usually prefer. Adding 3 to 4 peppers will definitely make it spicier. I hope you think about this recipe for your next summer party, or just any time!
Background: I created this recipe for a Fourth of July party and it was so popular among the crowd that it kind of became my go-to side for barbecue parties. It so delicious that both my husband and I have reheated left-overs and ate as main course, instead of a side dish!
- Coconut oil (3 Tablespoons)
- Unsalted butter (1 Tablespoon)
- Onion, finely chopped (1 medium)
- Garlic, minced (4 cloves)
- Jalapenos, cored and minced (2-4)
- Corn kernels, fresh or frozen (do not use canned) (2 cups)
- Jasmine rice (2 cups)
- Water (2 1/2 cups)
- Cilantro, finely chopped (3/4 cup)
- Lime juice, freshly squeezed (2 limes)
Add coconut oil and butter to a large sauce pan over medium-high heat. Add onion and cook, stirring occasionally, until soft, 3 to 4 minutes.
Add garlic, jalapenos and corn. Cook for 1 to 2 minutes, stirring constantly.
Add rice and stir well to coat all grains. Add water and season with salt to taste. Stir once and allow water to come to a rapid boil.
Cover and reduce heat to medium. Cook for 10 to 12 minutes, or until water has been absorbed.
Remove from heat and allow pan to rest, covered, for 7 to 10 minutes. Uncover pan, add cilantro and lime juice. Fluff with a fork and serve immediately, adding a little bit more salt if necessary.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.