Coconut-Ginger Rice with Chickpeas and Chiles

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe


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.

Coconut Rice

Coconut Cake

Coconut Macaroons

Healthy Cauliflower Rice

Fried Rice

Candied Ginger

Sushi Rice

Rice Pilaf

🤤 More Drool-Worthy Recipes