Coconut-Ginger Rice with Chickpeas and Chiles

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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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