COCONUT-CHILE RICE

1 cup fresh coconut, coarsely grated
2 tbsp. butter
1 small onion, finely chopped
1 cup white rice
1 cup fresh coconut milk (from coconut)
1 cup chicken broth
3 Habanero chiles, minced

Saute the coconut in the butter for a couple of minutes or until it starts to brown.

Add the onion and saute until the onion is soft.

Add the rice to the mixture until the rice turns opaque.

Bring the coconut milk and broth to a boil, add the rice mixture, reduce the heat and simmer, covered, until rice is done, about 30 to 40 minutes.

Stir in habaneros.

Servings 4 to 6.