arroz de huaca

4 Servings
½ cup Minced Onion
Dried malagueta chiles, stems and seeds removed crushed, or substitute Piquin chiles
2 teaspoons Olive Oil
1 cup White rice
½ cup Boiling water
1½ cup Coconut milk

Saute the onion and chiles in the oil until the onions are soft. Add the rice and continue to saute until the rice turns opaque.

Combine the water and coconut milk and bring to a boil. Add the rice mixture and bring back to a boil. Lower the heat, cover and simmer for 30 minutes or until the rice is tender.

Remove the chiles and fluff the rice with a fork before serving.

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