Coconut-chile Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Rice | 4 | Servings | |
INGREDIENTS
| 1 | c | Fresh coconut, coarsely |
| grated | ||
| 1 | Onion, finely chopped | |
| 1 | c | Fresh coconut milk, from |
| coconut | ||
| 3 | Habanero chiles, minced | |
| 2 | T | Butter |
| 1 | c | White rice |
| 1 | c | Chicken broth |
INSTRUCTIONS
Saute the coconut in the butter for a couple of minutes or until it starts to brown. Add the onion and saute until the onion is soft. Add the rice to the mixture until the rice turns opaque. Bring the coconut milk and stock to a boil, add the rice mixture, reduce the heat and simmer, covered, until rice is done, about 30 to 40 minutes. Stir in habaneros. Serves 4 to 6. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 312
Total Fat: 36.4g
Cholesterol: 52.7mg
Sodium: 903.6mg
Potassium: 346.8mg
Carbohydrates: 27.3g
Fiber: 2.6g
Sugar: 9.1g
Protein: 20.7g