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Mint-Cilantro and Coconut Rice

Basmati rice has a naturally nutty flavor that is delicious with the herbs. This side dish recipe can easily be doubled.

Cooking Light JANUARY 2006

  • Yield: 4 cups (serving size: about 3/4 cup)


  • 2 teaspoons olive oil
  • 1 cup uncooked basmati rice
  • 1/4 cup sliced green onion
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup light coconut milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro


Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 15%
  • Fat: 3.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.6g
  • Carbohydrate: 42.1g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 326mg
  • Calcium: 10mg

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Mint-Cilantro and Coconut Rice recipe