Coconut-Lime Rice with Roasted Sweet Plantains
Fragrant coconut rice infused with lime zest and juice, paired perfectly with caramelized roasted sweet plantain slices. This caribbean-inspired rice & grains ready in about 50 minutes pairs long grain white rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 1 1/2 cups long grain white rice
- 1 cup coconut milk
- 1 1/2 cups water
- 1 tsp salt
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 2 medium, peeled and sliced into 1/2-inch rounds ripe sweet plantains
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear.
- Step 2: In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 1/2 cups water, and 1 tsp salt. Bring to a boil over medium-high heat.
- Step 3: Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 4: Remove from heat and fluff rice with a fork. Stir in 1 tsp lime zest and 2 tbsp fresh lime juice for bright flavor.
- Step 5: Preheat oven to 425°F. Toss 2 cups sliced ripe sweet plantains with 2 tbsp olive oil, 1 tbsp brown sugar, and 1/2 tsp ground cinnamon until evenly coated.
- Step 6: Arrange plantains on a baking sheet in a single layer and roast for 15-18 minutes, flipping halfway, until golden and caramelized at the edges.
- Step 7: Serve warm roasted plantains over the coconut-lime rice as a side or light vegetarian main.
Frequently asked questions
How long does Coconut-Lime Rice with Roasted Sweet Plantains take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Rice with Roasted Sweet Plantains?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Coconut-Lime Rice with Roasted Sweet Plantains?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Rice with Roasted Sweet Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Rice with Roasted Sweet Plantains?
Caribbean rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
