So Wahaca is not a serious mis-spelling of Oaxaca, but rather a tasty Mexcian Restaurant near Covent Garden in London.  They serve up great ‘street food’, tacos, tostadas, quesadilla…burritos…guacamole…well you get the idea.  The food is  yummy and  fresh, and decently priced so you can afford to stuff yourself and have a very good Margarita.  I especially like the pork pibl tacos with pickled onions, delish! Anyhow, I digress, the lime-cilantro (fresh coriander) rice served at Wahaca is very nice so I decided to try a version at home, and since I just got back from the Bahamas I couldn’t help putting in a Caribbean twist.  This went very well with a nice grilled jerk chicken and some grilled courgettes.

1 cup white rice (I used Thai Jasmine)

1 small yellow onion

2 cloves garlic

1 small bunch cilantro (fresh coriander)

1/4 red chili

1 teaspoon caribbean curry powder (or other medium spiced curry powder)

1 cup coconut milk

1/2 cup water

1 lime

Rapeseed oil (or olive oil)

Start by blending together in a food processor or blender the onion, garlic, chili, cilantro and 2 tablespoons rapeseed oil.  Don’t completely puree, but leave a bit ‘chunky’.  Heat a pan on medium heat and add a tablespoon of rapeseed oil.  Pour the blended ingredients onto the pan and cook for about a minute, or until you start to really smell the onion.  Add the rice and curry powder and cook for an additional 2-3 minutes, making sure the rice is completely coated with the onion-cilantro mixture.  Add the water and coconut milk and cook, covered,  on low for 20 minutes.  Remove from heat and let stand for about 5 mintues before squeezing in the juice of a lime.  Give it a good stir and eat it up!