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.
- 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
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.