3 tablespoons coconut oil
1 tablespoon unsalted butter
1 medium onion, finely chopped
4 garlic cloves, minced
2 to 4 jalapenos, cored and minced
2 cups corn kernels, frozen or fresh (do not use canned)
2 cups Jasmine rice or White Rice-Long Grain
2 ½ cups water
Salt
¾ cup cilantro, finely chopped
Juice of 2 limes, freshly squeezed
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.
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