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Melt butter in large skillet on medium heat. Add cashews; sauté 2 to 3 minutes or until golden brown.
Add onion, jalapeño and garlic; cook 3 to 4 minutes or until softened. Stir in Berbere Seasoning, salt and rice.
Stir in tomatoes, stock and coconut milk. Bring to a boil. Reduce heat and simmer, covered, 18 to 20 minutes or until rice is tender and liquid has been absorbed. Fluff with a fork before serving.