Had this dish at the Blue Mesa Grill in Addison, TX...some of the best Southwestern food I have eaten...NOTE: I typed in sushi ginger as one of the ingredients, but Recipezaar keeps changing it to pickled ginger...must be the same thing.

Ingredients

8 serv.

cup butter↗1⁄4 cup
teaspoons pickled ginger, drained and chopped↗2 teaspoons
teaspoons fresh garlic, minced↗2 teaspoons
cup yellow onion, diced↗1⁄2 cup
cups uncooked Uncle Ben's converted brand rice↗2 cups
cup coconut milk↗1⁄2 cup
cups water↗4 cups
teaspoon kosher salt↗1 teaspoon
teaspoon white pepper1⁄8 teaspoon
tablespoon basil pesto↗1 tablespoon

Step-by-step instructions

1
Melt butter in medium size sauce pot over medium heat.
2
Add ginger, garlic and onions, stir frequently until onions are transparent.
3
Add rice, turning frequently until well coated.
4
Add coconut milk, water, salt and pepper and bring to boil.
5
Reduce heat to low, cover and simmer approximately 20 minutes.
6
Remove from heat and let stand 5 - 6 minutes.
7
Turn cooked rice into serving bowl, add basil pesto and toss with fork to fluff and distribute flavor.

Source: food.com

Original recipe ↗

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