Coconut-Chile Rice

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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3 habanero chiles, minced, or 2 Tbsp. ground red chile
1 cup fresh coconut, chopped fine or coarsely grated
2 Tbsp. butter
1 small onion, chopped fine
1 cup white rice
1 cup coconut water (from the coconut)
1 cup chicken stock


In a saucepan, saute the coconut in the butter for a couple of minutes or until it starts to brown. Add the onion and saute until the onion is soft. Add the rice to the mixture and continue to saute until the rice turns opaque.

Bring the coconut milk and stock to a boil and add the rice mixture. Reduce the heat and simmer, covered, until the rice is done, about 20 to 30 minutes.

Yields 4-6 servings.

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