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.
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
- In a large saucepan, heat the oil over high heat. Add onion and garlic and cook until soft and translucent.
- 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.
- Add the beans and mango and return cover and cook and additional 5 minutes or until heated through.