Hot Coconut Rice
Ingredients
- 4 dried red New Mexico chiles, stems removed, crushed
- 4 fresh jalapeno or serrano chiles, stems removed, finely chopped
- 2 C freshly grated coconut
- 2 C cooked rice
- 1 tsp salt
- 1 tsp mustard seeds
- 2 tsp peanuts
- 2 tsp cashews
- 1/2 C vegetable oil
- several fresh whole red and green chiles for garnish
Instructions
Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt. Set aside. Heat the oil and fry the mustard seeds, peanuts, and cashews, but take care they do not burn. Pour the seasoning mixture over the rice and coconut, and mix well. Garnish with the whole red and green chiles. Serves: 6-8.