Coconut-Ginger Rice with Chickpeas and Chiles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 554
- Total Fat
- 21
- Saturated Fat
- 14
- Carbohydrates
- 78
- Dietary Fiber
- 11
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 19
- Sodium
- 449
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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.