If you’re on the hunt for the perfect quick-fix recipe to enjoy right before (or after) a heart-pounding workout, then this scrumptious habanero coconut rice recipe is a must. Just before an exercise routine is the best time for a high-glycemic (GI) food like rice, and all the spices and healthy fats added to the mix in this recipe takes the taste factor of this dish through the roof!
Before a workout, carbohydrates like rice are an easy energy source. Even after a tough workout, rice with some protein makes a simple yet fabulous post-workout meal to replenish your energy stores and help build lean muscle mass. And not only is rice an awesome source of energy, but it may also help control blood pressure, regulate digestion, and may even play a role in preventing the onset of disease. And for anyone who’s intent on avoiding gluten at all costs, rice is the perfect gluten-free choice of carbs!
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To give this dish some “zing,” there are a host of flavorful ingredients added, including coconut oil and milk, thyme, onions, garlic and — as the name suggests — habanero peppers! In fact, the peppers can help increase the thermogenic properties of this recipe and even help give your metabolism a boost to rev up your fat-burning engine.
If you’re looking for a meal that promotes energy, mental clarity, less stress and anxiety, naturally balanced hormones, and a healthy weight, then this one is definitely something to try out. It fits perfectly with the Thermo Diet to promote good health and avoid all the negative side effects that often come with unhealthy eating habits. Give the Thermo Diet plan a shot today!
Habanero Coconut Rice
- 2 tsp coconut oil
- ½ cup white onion
- 2 each garlic cloves
- 3 each green onions
- 1 each thyme
- 2 cups jasmine rice
- 2 ¼ cup water
- 13.5 ounces light coconut milk
- 2 each habanero peppers
- salt and pepper
- In a large stockpot turn heat to medium add oil. Add in onion, garlic, green onions and thyme and cook for 2-3 minutes.
- Next, add in rice and stir all ingredients together. Cook for about a minute or so just to toast up the rice a bit (not too much though).
- Pour in coconut milk, water and season well with salt and pepper. Stir to combine all ingredients then place both whole habaneros on top of the mixture.
- Turn up heat to medium-high and bring to a boil. Once it comes to a boil turn heat down to a simmer, cover and cook for 20-25 minutes. Once fully cooked remove from heat but keep covered until ready to serve.
- When ready to serve remove thyme sprig and habaneros, add more salt and pepper to taste and enjoy!