Servings: About 5
1 inch Ginger Root, grated
1 Roasted Red Pepper, chopped*
1 Lime, zested (reserve juice)
2 Tbsp. butter
4 Scallions, chopped (whites & greens)
1 Cup White Rice
1 1/3 Cups Low Sodium Chicken Stock
3/4 Cup Unsweetened, Shredded Coconut
1 Can Chickpeas, drained
*Original recipe calls for 1 fresno chili
Heat butter in a medium sauce pan on medium heat.
Once butter is melted, add grated ginger, red pepper, lime zest, and scallions then stir together.
Add 1 cup of rice and coconut and let toast a few minutes.
Add chicken stock and bring to a boil then reduce to a simmer and cover with a tight fitting lid.
Allow rice to cook 15-18 minutes.
In the last 5 minutes of cook time, add in drained chickpeas.
Turn off heat and add lime juice just before serving.