Overhead shot of a bowl of Coconut Rice with Peanuts.

Coconut Rice with Peanuts

Our Coconut Rice with Peanuts is sure to be a hit with everyone at the table! It brings together a combination of Asian-inspired flavors and stars U.S.-grown long grain rice.

This dish is part of the "Meatless Mains in Minutes" recipe series, a collection of hearty vegetarian concepts that take no more than 30 minutes of total cook time.

  • Servings
  • Serving Size
    1 cup
  • Prep Time
    15 min
  • Cook Time
    15 min
  • Total Time
    30 min


  • 1 cup long grain white rice, uncooked
  • 1¾ cups water
  • 1 cup frozen sliced carrots
  • 1 tablespoon butter or ghee
  • 2 teaspoons curry powder 
  • 1 teaspoon ground turmeric, optional
  • ¾ teaspoon salt or to taste
  • pinch of dried pepper flakes
  • 1 cup frozen peas, thawed
  • 1 (13.5-ounce) can lite or regular coconut milk
  • ½ cup chopped fresh cilantro or chopped green onion (green and white parts total)
  • 1 tablespoon grated gingerroot
  • 2 teaspoons sugar
  • 2.5 ounces (⅔ cup) unsalted peanuts, finely chopped
  • 1 lime, cut into 6 wedges


  • Combine the rice, water, carrots, butter, curry powder, turmeric, salt, and pepper flakes in a large saucepan. Bring to a boil, reduce heat, stir, cover and simmer 15 minutes or until rice is tender
  • Remove from heat, stir in the peas, coconut milk, cilantro, ginger, and sugar. Sprinkle chopped nuts evenly over all and serve with lime wedges.

    Makes 5 cups total.

Recipe Notes

To thaw frozen peas, place in colander and run under cold water 15-20 seconds and drain well OR when prepping the recipe, simply place peas on a plate in a single layer. They will thaw while the rice mixture cooks.

Nutrition Facts

  • Serving 1 cup
  • Calories 400
  • Total Fat 15g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 730mg
  • Carbohydrates 57g
  • Dietary Fiber 7g
  • Sugar 6g
  • Protein 10g