1 can coconut milk (lite is fine) 1/2 teaspoons salt
2 cups water
2 limes, zested
2 teaspoons fresh lime juice
3 tablespoons minced fresh cilantro
salt and pepper
Rinse rice in a fine mesh sieve under cold water until water runs clear. Drain well.
Melt coconut oil and butter over medium-high heat in a 12-inch skillet with high sides. Add drained rice to skillet and saute until rice begins to color, about 3 minutes.
Add coconut milk, 1/2 teaspoon of salt and water. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 45 minutes, or until liquid is absorbed and rice is fluffy, stirring once about halfway through.
Remove the pan from the heat. Stir in the lime zest, lime juice, and cilantro. Taste for seasoning and add salt, if needed, and pepper to taste.