Coconut-Ginger Rice with Chickpeas and Chiles

• 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.

butter, chile, ginger, scallions, chicken stock, white rice, unsweetened coconut, lime, chickpeas, fresh cilantro

Taken from www.foodnetwork.com/recipes/rachael-ray/coconut-ginger-rice-with-chickpeas-and-chiles-recipe.html (may not work)