Coconut Chile Rice
Yield 4 servings
Ingredients
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
| 1 | Melt butter in frying pan. |
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| 2 | Add onion - cook until soft, but not brown. |
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| 3 | Add coconut - cook until it just starts to brown. |
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| 4 | Add rice and habanero and stir until rice becomes opaque. |
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| 5 | Meanwhile, heat coconut milk with stock in a pot large enough to cook the rice. |
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| 6 | Add rice mixture to milk and stock. |
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| 7 | Simmer 30-40 minutes, until rice is tender. |
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notes
1 habanero chile = 1T cayenne pepper
