Ingredients
- 2 tablespoons butter
- 1 Fresno chile, sliced
- One 2-inch piece ginger, grated
- 1 bunch scallions, whites and greens thinly sliced
- 2 cups chicken stock
- 1 cup white rice
- 3/4 cup unsweetened coconut
- Zest and juice of 1 lime
- 1 can chickpeas, drained
- 1/2 cup chopped fresh cilantro
Directions
Heat the butter in a saucepot over medium heat. Add the chiles, ginger and whites of the scallions and stir 2 minutes. Add the chicken stock, rice, coconut and lime zest. Bring to a boil, then reduce the heat to a simmer and cover. Cook 17 to 18 minutes. Add in the chickpeas in the last 5 minutes of cooking. Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.
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By TJenny
on January 11, 2012
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This is a beautifully fragrant rice and took me back to a visit in Thailand I made years ago. I also added a Keffir lime leaf to the rice because I had some left over from another recipe. We all loved this and I'm not that keen on white rice, so I was glad to find a recipe we all would eat again. I paired it with the orange glazed chicken, it was wonderful.
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