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Coconut-Ginger Rice with Chickpeas and Chiles (Rachael Ray) Recipe

Coconut-Ginger Rice with Chickpeas and Chiles (Rachael Ray) Recipe

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Coconut-Ginger Rice with Chickpeas and Chiles (Rachael Ray)

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Ingredients:

Serving

2 tbsp butter
1 fresno chile, sliced
1 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	418.16 Kcal (1751 kJ)
Calories from fat	128.85 Kcal
		% Daily Value*
Total Fat	14.32g	22%
Cholesterol	18.87mg	6%
Sodium	335.63mg	14%
Potassium	328.06mg	7%
Total Carbs	61.4g	20%
Sugars	3.92g	16%
Dietary Fiber	2.03g	8%
Protein	12.35g	25%
Vitamin C	33.8mg	56%
Vitamin A	0.3mg	11%
Iron	3mg	17%
Calcium	44.5mg	4%

Amount Per 100 g
Calories	153.62 Kcal (643 kJ)
Calories from fat	47.34 Kcal
		% Daily Value*
Total Fat	5.26g	22%
Cholesterol	6.93mg	6%
Sodium	123.3mg	14%
Potassium	120.52mg	7%
Total Carbs	22.56g	20%
Sugars	1.44g	16%
Dietary Fiber	0.75g	8%
Protein	4.54g	25%
Vitamin C	12.4mg	56%
Vitamin A	0.1mg	11%
Iron	1.1mg	17%
Calcium	16.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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