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Toasted coconut cilantro rice with ginger and jalapeno

Raciónes: 3
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Ingredientes

Cost per serving $0.44 view details

Direcciones

  1. Soak rice in cold water for 30 minutes, and then drain well in a sieve. In a large skillet, toast coconut over low/medium heat until golden brown. It will burn rather quickly so keep an eye on it. Remove from the skillet and set aside. In the same skillet, add 1 tsp of the oil over medium heat. Cook ginger and jalapeno for a few minutes, then add the rice, stirring for a few minutes. Stir in 1 cup of water (just so the rice is covered-might take more) and salt. Bring to a boil, covered. Reduce the heat to low and cook covered for 10 minutes, then take the cover off and cook until the water is absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork after this.
  2. While allowing the rice to stand, pulse coconut, cilantro, scallions, salt/pepper and the remaining 2 tsp of oil in a food processor until combined. Fluff this mixture into the rice. I think pineapple, maybe some mango, would be great on the side. I served it with a roasted salmon fillet but black beans with some cumin (or Salsa Lizano) would be great too.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 445g
Recipe makes 3 servings
Calories 241  
Calories from Fat 13 5%
Total Fat 1.6g 2%
Saturated Fat 1.15g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 21mg 1%
Potassium 121mg 3%
Total Carbs 50.65g 14%
Dietary Fiber 1.4g 5%
Sugars 0.53g 0%
Protein 4.73g 8%
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