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Coconut Chile Rice

Caribbean

Ingredients
2 tablespoons butter
1/2 cup chopped onion
1 cup fresh coconut, grated
1 cup white rice
1 habanero chile, seeds removed, finely minced
1 cup coconut milk (from coconut)
1 cup chicken stock
 
Steps
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.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes 1 habanero chile = 1T cayenne pepper

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