Before starting the cooking process it is best to have all items cleaned, cut and measured.

For the Rice-Measure rice and rinse thoroughly in a fine mesh colander. Drain well. Heat coconut oil in a medium size frying pan over medium high heat. Add rice and fry stirring frequently, for about 4-5 minutes or until some of the rice grains start to become lightly golden brown. Add coconut milk, broth, lime juice, lime zest and toasted coconut. Bring to a boil on med/high heat. Once boiling lower the flame to lowest setting. Cover with a tightly fitting lid and DO NOT stir. Cook until all broth is absorbed. Cooks for about 17-20 minutes depending on cookware.

For the Coconut Lime Tequila Shrimp- In a large frying pan heat coconut oil over med/high heat. Once pan is hot, sauté onions until softened, about 2 mins. Add garlic and sauté for another min. Add peppers, stirring frequently continue to cook for another 4-5 mins or until softened. Add tequila, lime juice and lime zest. Cook until liquid is reduced by half. Add cilantro and continue stirring until cilantro is wilted, about 1 to 2 mins. Add shrimp, cook until just starting to turn pink. Once shrimp is slightly pink add coconut cream. Stir well and continue to cook for another 3-4 mins. Remove from heat. Will be a creamy broth when serving over rice. Garnish with toasted coconut and cilantro.