HOME > Recipes > Coconut-Ginger Rice with Chickpeas and Chilies

Coconut-Ginger Rice with Chickpeas and Chilies

Think tropical islands when  you prepare this spicy rice zested with lime. Serve with Curry-Topped Black Cod with Cumin-Scented Warm Savory Slaw and Fennel and Celery Slaw.

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

Preparation

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.

The Tools You'll Need

You May Also Like

Looking for a crunchy, nutritious and delicious appetizer, snack or side? Try this winner tonight!...
Ingredients Juice of 2 limes 2 tablespoons superfine sugar or 3 tablespoons honey 3 tablespoons...
Make a delectable dressing with the simple additions of EVOO, vinegar, and onion mixed with...