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COCONUT RICE WITH MANGO takes several minutes to prepare.

COCONUT RICE WITH MANGO takes several minutes to cook.

COCONUT RICE WITH MANGO makes 6 servings.

The ingredients for COCONUT RICE WITH MANGO are:

2 cups short-grain brown rice
2 teaspoons neutral-tasting oil (I used light olive oil)
1 cup diced shallots or onion
1 1/2 Tablespoons minced fresh ginger
1 cup canned coconut milk
2 1/2 cups vegetable broth
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1 mango
Grated zest and juice of 1 lime (I suggest adding half of the lime juice first and then adding more to taste)
Chopped cilantro or green onions (for garnish)

Here is how you make COCONUT RICE WITH MANGO:

Rinse the rice under cool water. Heat oil over medium heat in a large soup pot. Add the shallots or onion and saute until they start to brown in some spots, about 3 minutes. Add the ginger and saute for 30 seconds until everything smells choice. Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer. Give the pot a quick stir, cover, and reduce heat to low. Simmer for about 40 minutes or until liquid is absorbed and rice is tender. If your rice isn?t done by the time the liquid is absorbed, add a little more broth or water.While the rice is cooking, chop up the mango into bite-size pieces.When the rice is tender, fold in the lime zest, lime juice, and mango. Let cook for another minute or so until everything is warm. Serve topped with cilantro or green onions.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user P0LECAT.

The nutritional information for COCONUT RICE WITH MANGO is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 310.0

• Total Fat: 12.1 g
• Cholesterol: 2.1 mg
• Sodium: 401.0 mg
• Total Carbs: 56.4 g
• Dietary Fiber: 4.8 g
• Protein: 6.9 g