Ingredients:

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

Directions:

Heat oil in a large saucepan. Add coconut and cook and stir until browned, then add the onion and cook for one 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.