Coconut Milk Jalapeno Rice
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.
  1. In a 4-6 quart pot, cook the onion in the vegetable oil over med/high heat until translucent. Make sure no browning occurs.
  2. Add the rice and mix well. Toast the rice for 30 seconds
  3. 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.
  4. Remove from heat. When ready to serve mix in jalapenos, Cotija cheese, butter and salt. Taste and adjust seasoning.
  5. Enjoy with your favorite cut of pork, fish or chicken.

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