Coconut-Ginger Rice with Chickpeas and Chiles (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. 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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