Mar 29, 2015   Kamryn Walden   Recipes

Black Coconut Rice with Lime Chicken

Serves 2


  • 1 cup Black Rice
  • 1 lb Chicken Tenderloin, diced
  • 1/4 tsp Chili Powder
  • 1/4 bunch Cilantro, minced
  • 3/4 cup Coconut Milk
  • 3 tbsp Coconut Oil
  • 1 Garlic Cloves, minced
  • 1 Jalapeno, diced
  • 1 Lime, juiced

  • Directions

    1. Pour rice in a saucepan, add 1 cup water and coconut milk. Bring to a boil. Once boiling stir, lower heat to a simmer and cover. Cook for around 35 minutes, there should be minimal liquid left, but still a little.

    2. Heat up 1 tbsp coconut oil in skillet at high heat, add in the garlic and jalapeño, begin to brown. Add rice to jalapeño garlic mixture when you see the first bits of chicken browning, cook for a few minutes then add in the cilantro and continue to cook for another 2 to 3 minutes.

    3. While rice is cooking heat a skillet on medium high heat with remaining coconut oil, and add in chicken. Once the chicken is browned add in the chili powder, lime juice, and salt and pepper to taste. Serve atop rice.