Coconut Mango Rice with Mint

A recipe adapted from Chatelaine Food Express Quickies 2

• Ready In: 35 mins
• Serves: 4-6

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 cup cilantro or 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.