Best-Caribbean Coconut Rice

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A fragrant, fluffy rice dish with coconut milk, lime, and a hint of fiery habanero heat. This Mexican recipe, ready in about 50 minutes, pairs white rice, coconut milk, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups white rice
• 1 cup coconut milk
• 1 small, diced red onion
• 1, finely diced habanero pepper
• 2 tbsp lime juice
• 1 tsp coarse salt
• 1 tbsp olive oil
• 1/4 cup chopped parsley

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small diced red onion and 1 finely diced habanero pepper. Sauté for 3 minutes until onions are tender and pepper is fragrant.
2. Step 2: Add 2 cups white rice and stir to coat. Pour in 1 cup coconut milk and 2 tbsp lime juice. Bring to a simmer, then cover and cook for 18-20 minutes until rice is tender and liquid is absorbed.
3. Step 3: Stir in 1 tsp coarse salt and let rest for 5 minutes. Garnish with chopped parsley and serve warm with additional lime wedges.