Coconut Milk Jalapeno Rice
Ingredients:
0.5 Each onion, diced fine. 2 Tablespoons vegetable oil. 2 Cups long-grain white rice. 2 Cups coconut milk, unsweetened. 2 Cups chicken or vegetable stock. 0.25 Cup jalapenos, chopped fine. 0.5 Cup Cotija cheese or any Latin semi hard to hard cheese, grated. 2 Tablespoons unsalted butter. 1 Tablespoon kosher salt, to taste.
Method:
- In a 4-6 quart pot, cook the onion in the vegetable oil over med/high heat until translucent. Make sure no browning occurs.
- Add the rice and mix well. Toast the rice for 30 seconds
- Add the coconut milk and stock and stir well. Bring rice to a boil. Once it boils stir well and lower temperature to low. Simmer rice covered for 15-20 minutes until done and all liquid is absorbed.
- Remove from heat. When ready to serve mix in jalapenos, Cotija cheese, butter and salt. Taste and adjust seasoning.
- Enjoy with your favorite cut of pork, fish or chicken.