Source:

lucky

Serves/Makes:6

Ingredients

• 4 dried red New Mexico chiles, stems removed, crushed
• 4 fresh jalapeno or serrano chiles, stems removed, finely chopped
• 2 cups (475 ml) freshly grated coconut
• 2 cups (475 ml) cooked rice
• 1 tsp (5 ml). salt
• 1 tsp (5 ml). mustard seeds
• 2 tsp (10 ml). peanuts
• 2 tsp (10 ml). cashews
• 1/2 cup (125 ml) vegetable oil
• several fresh whole red and green chiles for garnish

Preparation

• Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt. Set aside.
• 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.

Comments

Editor's Note: Beware, looks like this recipe could be pretty spicy!