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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon chopped jalapeno pepper
- 1 cup basmati rice (or other long-grain rice)
- 2 cups water or 2 cups reduced-sodium chicken broth
- 1 teaspoon salt
- 1 tablespoon butter
- 3/4 cup toasted unsweetened dried shredded coconut
Method
- Heat oil over medium-high heat in a medium saucepan.
- Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
- Stir in rice and cook 1 minute.
- Add water or stock and salt.
- Bring to a boil.
- Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
- Remove pan from heat.
- Toss in butter and coconut.
- Cover and steam 5 minutes longer.
- Fluff with a fork and serve.
