This can be served with a main meal consisting of several other
Roast the coconut in a dry frying pan until it is golden brown,
then mix in the rice and salt.
- 4 dried red New Mexico chiles, stems removed, crushed
- 4 fresh jalapeno or serrano chiles, stems removed, finely
- 2 C freshly grated coconut
- 2 C cooked rice
- 1 tsp salt
- 1 tsp mustard seeds
- 2 tsp peanuts
- 2 tsp cashews
- 1/2 C vegetable oil
- several fresh whole red and green chiles for garnish
Heat the oil and fry the mustard seeds, peanuts, and cashews, but
take care they do not burn.
Pour the seasoning mixture over the rice and coconut, and mix well.
Garnish with the whole red and green chiles.
Serves: 6-8. Heat scale: Hot.