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Ingredients45 m servings 290
Original recipe yields 4 servings
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart covered baking dish with 1 tablespoon butter.
- Melt remaining 2 tablespoons butter in a large, deep skillet over medium-high heat. Stir in jasmine rice and cook until slightly golden, 3 to 4 minutes. Pour in coconut water. Season with salt. Mix in juice of 1 lime. Reduce to a simmer and stir occasionally until liquid begins to be absorbed, about 5 minutes. Transfer to the prepared baking dish.
- Bake, covered, in the preheated oven until the coconut water is completely absorbed, about 20 minutes.
- Remove the cover and add carrots, green onions, cilantro, and remaining lime juice. Fluff with a fork; cover and let stand for 5 minutes. Serve with lime wedges.
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Per Serving: 290 calories; 9 49.1 4.7 23 781 Full nutrition
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