Ingredients: 1 Tbs. whole butter
1/8 tsp. Scotch bonnet pepper, diced
12 oz. long-grain rice
18 oz. chicken stock
3 oz. coconut milk
1/2 cup scallions, chopped
1/4 cup red peppers
1/2 tsp. fresh thyme
Salt and pepper to taste Preparation: Melt butter, then add Scotch bonnet pepper and rice. Stir gently for about one minute, then add chicken stock and bring to a simmer. Add coconut milk, cover and simmer for 15 minutes. When fluffing rice, toss and mix in the scallions, red peppers, thyme, and salt and pepper to taste. Servings: 2 to 4 Chef's Notes: - Wear gloves when chopping the pepper.
- If the rice mixture looks dry, add 2 tablespoons of coconut milk.
- This is a great side dish for snapper, etc.
Books: Rice Book: The Definite Book on the Magic of Rice, With Hundreds of Exotic Recipes From Around the World
By Sri Owen
ISBN: 0312141327
St. Martin's Press (1999)
175 Fifth Ave.
New York, NY 10010
Phone: 212-982-3900
Fax: 212-777-6359 Seafood Cookbook: Choosing, Preparing and Savoring the Bounty of the Sea
By Jean-Paul Grappe
ISBN: 1552094014
Firefly Books Ltd. (1999)
4 Daybreak Ln.
Westport, CT 06880-2157
Phone: 800-387-5085
Fax: 800-565-6034
E-mail: service@fireflybooks.com Betty Crocker's Best Chicken Cookbook
By Betty Crocker
ISBN: 0028631552
MacMillan USA (1999)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500
Customer Service Phone: 800-858-7654 Magic Salsa: 125 Naturally Low-Fat Bold & Brassy Sauces to Add Flavor to Any Meal
By David Woods
John Wiley and Sons Inc.
605 Third Ave.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
Web site: www.wiley.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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