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

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Instructions

1. 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.