Coconut Rice

http://cooking.nytimes.com/recipes/1014723-coconut-rice-with-peas

Traditional accompaniments for jerk chicken are savory rice with crowder peas or red beans, plantains, sweet potatoes or yams, and a fried corn bread called festival. I had the idea to make my rice with coconut milk and fresh spring peas, which may not please purists, but it’s delicious.

 Coconut Rice With Peas
  • Time40 minutes
  • Yield6 to 8 servings

Fred R. Conrad/The New York Times

INGREDIENTS

  • 2 tablespoons coconut oil
  • 1 cup finely diced onion
  • 2 cups long-grain rice, washed and drained
  • ½ teaspoon salt
  • 1 tablespoon grated ginger
  • ½ cup coconut milk
  • 1 cup cooked peas
  • 3 tablespoons toasted coconut
  • Nutritional Information

PREPARATION

  1. Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
  2. Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
  3. Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.