Cilantro Lime Corn & Jalapeno Rice

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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