Creamy Coconut-Lime Rice With Peanuts

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

By Christian Reynoso

This easy recipe can be either a pilaf-like main or a convenient side salad. Top with a fried egg for a filling and nutritious breakfast, or pair with grillef chicken for dinner - yum.

Yield: 4 Servings

• 1 cup uncooked jasmine rice, rinsed

• 1 (13- to 14-ounce) can coconut milk

• Salt and pepper

• 1 (1½-inch) piece ginger

• 2 large garlic cloves

• 2 limes

• ½ cup roasted and salted peanuts, crushed

• 2 tablespoons peanut butter

• 2 teaspoons granulated sugar

• 2 teaspoons sambal oelek

• 2 cups ripe cherry tomatoes, halved (about 10 ounces)

• 1 cup roughly chopped mixed herbs (such as dill, cilantro or mint)

Step 1

Cook the rice according to the packaging instructions until tender, replacing 1¼ cups of the cooking water with 1¼ cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.

Step 2

While the rice is cooking, add ¼ cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in ¼ cup of the peanuts, the peanut butter, sugar and sambal and season with salt.

Step 3

When ready to serve, add the tomatoes and ¾ cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining ¼ cup crushed peanuts and ¼ cup herbs. For the best flavor, serve at room temperature the day it’s made.