Coconut Mango Rice
Coconut mango rice is a popular dish in Thai cuisine and is often served as a side dish or main course during the summer months when mangoes are in season.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1 cup Basmati Rice
- 1 cup Coconut Milk
- 2 ripe Mango
- 1 diced Red Bell Pepper
- 1 small Red Onion
- to taste chopped Cilantro
- 1 juiced Lime
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- for garnish chopped Cashews
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- In a saucepan, combine the rinsed rice, coconut milk, and 1 cup of water. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
- Meanwhile, peel and dice the mangoes. Dice the red bell pepper and finely chop the red onion.
- In a large bowl, combine the cooked rice, diced mangoes, red bell pepper, red onion, cilantro, lime juice, salt, and black pepper. Mix well.
- Let the flavors meld for 10 minutes.
- Serve the coconut mango rice garnished with chopped cashews.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 60g20%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.