Coconut Rice with Sweet Potato and Edamame


  • 10 Ounces
    edamame, shelled
  • 1 Teaspoon
    canola oil
  • 1 Cup
    sweet potato, peeled and diced
  • .5 Cups
    scallions, chopped
  • 1 Tablespoon
    fresh ginger, minced
  • 1.25 Cups
    jasmine rice
  • 15 Ounces
    can of coconut milk
  • 1.5 Tablespoons
    lime juice
  • 1 Teaspoon
  • 1 Cup
  • 1 Teaspoon
    grated lime zest
  • .5 Cups
    peanuts, chopped (optional)


  1. Heat oil over medium low. Add sweet potato, scallions and ginger and saute until softened, about 4 minutes.

  2. Stir in the edamame, rice, coconut milk, lime juice, salt and water.

  3. Bring to a boil, cover, reduce heat to simmer, and cook until rice is tender and liquid has been absorbed, about 15 minutes.

  4. Use fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.