Keep things sweet and simple with this deliciously creamy coconut and mango rice that is perfectly spiced with cinnamon, cloves, and allspice.
Prepare rice according to package directions, using coconut milk and 1 cup water, adding cinnamon stick, allspice berries and cloves to cooking liquid. Drain rice, reserving 1 cup cooking liquid.
Heat oil in large skillet set over medium-high heat; cook red pepper, mango, green onions, cashews, ginger, salt, pepper and cayenne for 3 to 5 minutes or until red pepper is slightly softened and 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 rice is creamy. Stir in lime juice; sprinkle with cilantro. Serve with lime wedges.
Substitute peanuts or almonds for cashews. Garnish with thinly sliced Thai chili for spicy mango rice.
Take a walk on the sweet side with this Creamy Mango Coconut Rice made with Success® Basmati Rice and perfectly seasoned with cinnamon, cloves, and allspice. Subtly sweetened by bits of mango and coconut milk, this creamy and colorful dish is ideal for your next summer barbecue because it pairs perfectly with grilled chicken and seafood and is as delicious as it is aesthetically pleasing.
If you’re a fan of mixing sweet and savory mango with chicken, you’re in luck with this Mango Chicken and Rice recipe.
Impress guests at your next gathering with this simple, 3-step recipe and enjoy your time socializing instead of hovering at your stove or grill. Simply cook the rice in coconut milk and spices, drain, and reserve the liquid. Follow that by cooking the fruit, veggies, and cashews for several minutes. When those have softened, add the rice and rice liquid and simmer until the liquid evaporates and the rice is a creamy consistency. Finish by mixing a bit of lime juice and sprinkling with cilantro and voila! The perfect, creamy side dish ready to serve up in no time.
If you like things spicy, mix in a bit of finely chopped jalapeño or garnish with thinly sliced Thai chili for a bit of added heat.