RECIPE

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: 4  servings Notes 1 habanero chile = 1T cayenne pepper Product Foodie Kitchen products used in this recipe! Stainless Steel Measuring Cups Stainless Steel Measuring Spoons Zester Grater If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.