2 tsp. oil
3/4 c. shredded coconut
1/2 c. finely chopped onion
2 c. rice
4 c. chicken broth
1 small mango, peeled and chopped
1/4 c. 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.