Keep things sweet and simple with this delicious Creamy Mango Coconut Rice. Perfectly spiced with cinnamon, cloves and allspice, it’s a flavor-packed side you’re sure to love.
Prepare rice according to package directions, using coconut milk mixed with 1 cup of water as the cooking liquid. Also add the allspice berries, cloves and cinnamon stick to the cooking liquid. Drain rice, reserving 1 cup of the cooking liquid.
Heat oil in a large skillet set over medium-high heat. Cook the red pepper, mango, green onions, cashews, ginger, salt, pepper and cayenne for 3 to 5 minutes, or until red pepper is slightly softened and the cashews are lightly toasted.
Stir in rice and reserved cooking liquid. Cook, stirring, for 3 to 5 minutes, or until most of the liquid has evaporated and the rice is creamy. Stir in the lime juice and sprinkle with cilantro. Serve with lime wedges.
Feel free to use any nut you have on hand in place of the cashews. Try peanuts, almonds or macadamias.
If you like things spicy, garnish this rice with thinly sliced Thai chilis.