Coconut Rice

Very tropical. I like this with fish. I prefer unsweetened coconut, but you can use sweetened if you like. You can also use a peach or nectarine instead of a mango, and parsley or coriander in place of chives.

2 teaspoons oil
3/4 cup shredded coconut
1/2 cup finely chopped onion
2 cups rice
4 cups chicken broth
1 small mango, peeled and chopped
1/4 cup fresh chives, chopped

Heat oil in a large saucepan. Add coconut and cook and stir until browned.

Add onion and cook 1 minute.

Stir in rice. Add broth and bring to a boil. Cover, reduce heat to low and simmer for 25 to 30 minutes until liquid is absorbed and rice is tender.

Remove from heat. Stir in mango. Sprinkle with chives. Makes 6 servings.