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00Ingredients
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3 habanero chiles, minced, or 2 tablespoons ground red chile
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1 cup fresh coconut, chopped fine or coarsely grated
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2 tablespoons butter
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1 small onion, chopped fine
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1 cup white rice
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1 cup coconut water (from the coconut)
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1 cup chicken stock
Instructions
In a saucepan, 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 and continue to saute 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 the rice is done, about 20 to 30 minutes.
| Servings |
| 4 to 6 |
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Coconuts were plentiful in Belize--in fact, Nancy almost was beaned by one while sitting on the porch. Since they were literally falling from the trees, we tried to use them as much as we could in cooking.
Ingredients
InstructionsIn a saucepan, 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 and continue to saute 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 the rice is done, about 20 to 30 minutes.
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