| |
|
2 tablespoons coconut flakes, unsweetened
|
|
2 tablespoons peanut oil
|
|
1 tablespoon hot chili oil
|
|
1 small onion, chopped
|
|
1 medium-sized red bell pepper, cored, seeded and diced
|
|
2 garlic cloves, minced
|
|
1 tablespoon fresh ginger, minced and peeled
|
|
1 1/2 cups white rice, (medium grain)
|
|
1 1/2 cups chicken broth
|
|
1/2 cup coconut milk, canned
|
|
3 green onions, chopped
|
|
1/4 cup fresh cilantro, chopped
|
|
1/4 cup fresh lemon juice
|
To toast coconut, spread it on a baking sheet and toast it in a preheated 350 degree oven, shaking the pan once or twice for even toasting, for 2 to 3 minutes, or until aromatic and lightly browned. Transfer to a plate to cool.
In a large nonreactive skillet, heat the oils over medium-high heat. Add the onion and bell pepper and cook for 2 to 3 minutes, or until they begin to soften. Add tge garlic and ginger and cook for 1 minute, or until aromatic. Stir in the rice and cook, stirring, for 3 to 4 minutes, or until the rice is coated with oil and just begins to brown.
Stir in the broth, 1 cup water and the coconut milk. Reduce the heat, cover and simmer for 15 to 20 minutes, or until all the liquid has been absorbed, Remove the pan from the heat and let stand, covered, for 10 minutes, or until rice is tender. Stir in the green onions, cilantro, coconut flakes, and lemon juice, and serve immediately.
|
|