Coconut Chile Rice

Yield 4 servings

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

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.

notes 1 habanero chile = 1T cayenne pepper
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