rice with coconut and lime

2 3/4 C. chicken broth
2 C. white rice
1/2 C. dried, unsweetened coconut
1/3 C. fresh mint, chopped
2 Tbsp. cilantro, chopped
zest of one lime
juice of one lime

Preheat oven to 350 degrees. In a large saucepan bring chicken broth and rice to boil. Stir, cover, reduce heat to low and cook 15-20 minutes (till liquid has been absorbed). Meanwhile, toast coconut on cookie sheet in oven for 7-10 min, until golden. Remove rice from heat, stir in coconut and all other ingred. Serve