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Dried red New Mexico chiles, stems removed, crushed
4
Fresh jalapeno or serrano chiles, stems removed, finely chopped
2
c
Freshly grated coconut
2
c
Cooked rice
1
ts
Salt
1
ts
Mustard seeds
2
ts
Peanuts
2
ts
Cashews
1/2
c
Vegetable oil
INSTRUCTIONS
several fresh whole red and green chiles for garnish Roast the coconut in a
dry frying pan until it is golden brown, then mix in the rice and salt. Set
aside. Heat the oil and fry the mustard seeds, peanuts, and cashews, but
take care they do not burn. Pour the seasoning mixture over the rice and
coconut, and mix well. Garnish with the whole red and green chiles. Serves:
6-8. Heat scale: Hot. ANDHRA HOT COCONUT RICE
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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