Coconut Mango Rice

Name: Coconut Mango Rice
Ingredients: 1 1/2 teaspoons vegetable oil; 3/4 cup shredded sweetened coconut; 1 onion, finely chopped; 2 cups long-grain rice; 4 cups chicken broth (or 1 14 oz can coconut milk topped with water to make 4 cups liquid) or 4 cups vegetable broth (or 1 14 oz can coconut milk topped with water to make 4 cups liquid); 1/4 teaspoon salt; 1 mango, peeled and chopped; 1/4 1/4 cup Thai basil or 1/4 cup mint, chopped

8 ingredients

4 steps

Ingredients

1 1/2 teaspoons vegetable oil
3/4 cup shredded sweetened coconut
1 onion, finely chopped
2 cups long-grain rice
4 cups chicken broth (or 1 14 oz can coconut milk topped with water to make 4 cups liquid) or 4 cups vegetable broth (or 1 14 oz can coconut milk topped with water to make 4 cups liquid)
1/4 teaspoon salt
1 mango, peeled and chopped
1/4 1/4 cup Thai basil or 1/4 cup mint, chopped

Directions

1

Heat oi with shredded coconut and stir until golden (about 1 minute).
2

Add finely chopped onion and for for 1 minute.
3

Stir in rice and broth or coconut milk and water and salt; bring to a boil, cover and simmer until tender (about 20 to 25 minutes); drain.
4

Stir in mango and cilantro or basil or mint and serve.