Coconut Mango Rice

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June 22, 2010 by Flora Dawn

We eat a lot of rice at our house, so I am always on the lookout for new and creative ways to cook it.

I have tried a couple Caribbean inspired recipes and they were alright, but not really worth the extra trouble. Finally, I made a version that we really enjoy.

Slightly sweet and creamy, this is a nice change of pace from plain old white rice. Who says gluten free has to be boring?

I like to use coconut milk rather than shredded coconut. Children often like the sweetness and flavor of coconut, but typically not the texture.

We like to serve it with grilled Tequila-Lime Chicken and Watermelon Salsa for a Caribbean inspired feast.

Coconut Mango Rice

Coconut Mango Rice

I typically use light coconut milk in recipes like this. I know it has less flavor than the full-fat variety, but it also has fewer calories. It’s really a matter of personal taste, so use what you prefer.

  • 1 Tb olive oil
  • 1/2 medium onion, diced
  • 1 clove garlic, minced
  • 1 cup long-grain white rice
  • 1 cup chicken or vegetable broth
  • 1 cup coconut milk
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 1/2 cup canned black beans, rinsed and drained
  • 1 ripe mango, peeled, pitted and diced
  1. In a large saucepan, heat the oil over high heat. Add onion and garlic and cook until soft and translucent.
  2. Add rice, broth, and coconut milk. Stir in thyme, salt and pepper and bring to a boil. Reduce heat to low and cover. Simmer for 15 minutes.
  3. Add the beans and mango and return cover and cook and additional 5 minutes or until heated through.

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