| Coconut Chile Rice
Caribbean
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| Ingredients |
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2 tablespoons butter
1/2 cup chopped onion
1 cup grated coconut, fresh or dried
1 cup white rice
1 habanero chile, seeds removed, finely minced
1 cup coconut milk
1 cup chicken stock
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Steps
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| 1 | Melt butter in frying pan. |
| | 2 | Add onion - cook until soft, but not brown. |
| | 3 | Add coconut - cook until it just starts to brown. |
| | 4 | Add rice and habanero and stir until rice becomes opaque. |
| | 5 | Meanwhile, heat coconut milk with stock in a pot large enough to cook the rice. |
| | 6 | Add rice mixture to milk and stock. |
| | 7 | Simmer 30-40 minutes, until rice is tender. |
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| Yield |
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original recipe yield: 4 Servings
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| Notes
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1 habanero chile = 1T cayenne pepper
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