Coconut-Ginger Rice with Chickpeas and Chiles Recipe

Name: Coconut-Ginger Rice with Chickpeas and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the butter in a saucepot over medium heat.
2
Add the chiles, ginger and whites of the scallions and stir 2 minutes.
3
Add the chicken stock, rice, coconut and lime zest.
4
Bring to a boil, then reduce the heat to a simmer and cover.
5
Cook 17 to 18 minutes.
6
Add in the chickpeas in the last 5 minutes of cooking.
7
Finish the rice by stirring in the lime juice, the greens of the scallions and cilantro.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 1 Fresno chile, sliced, One 2-inch piece ginger, grated, 1 bunch scallions, whites and greens thinly sliced, and more.

Yes, Coconut-Ginger Rice with Chickpeas and Chiles falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Ginger Rice with Chickpeas and Chiles

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