One-Pot Lemongrass Coconut Rice Skillet with Fresh Cilantro
This vibrant vegetarian skillet combines fragrant lemongrass-infused coconut rice with colorful vegetables, all cooked in one pot for a quick and satisfying meal finished with a burst of fresh cilantro. Perfect for busy weeknights, this dish comes together in under 15 minutes and delivers bold Southeast Asian flavors without any meat.
- 1 cup jasmine rice
- 1 cup coconut milk (full fat)
- 1 cup water
- 1 tbsp lemongrass stalk (tender part, minced)
- 1 medium carrot (julienned)
- 1 medium red bell pepper (thinly sliced)
- 0.5 cup frozen peas
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro (chopped)
- 4 pieces lime wedges
Advertisement
Instructions
In a large skillet or pot over medium-high heat, add sesame oil. Sauté garlic, ginger, and lemongrass for 1 minute until fragrant.
⏱️ 1 minuteAdd rice, coconut milk, water, soy sauce, salt, and pepper. Stir to combine, then bring to a boil.
⏱️ 2 minutesStir in carrots, bell pepper, and peas. Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed.
⏱️ 9 minutesRemove from heat. Fluff rice, then top with fresh cilantro. Serve with lime wedges.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
