Coconut Rice With Mangoes and Pistachios

from Coastal Living, April 2010.

• Ready In: 28 mins
• Serves: 6-8
• Yields: 7 cups

Ingredients

• 1 1⁄2 cups chicken broth
• 14  ounces coconut milk
• 1  teaspoon salt
• 2  cups  jasmine rice (or basmati rice)
• 1  cup mango, diced
• 1⁄2 cup pistachios, roasted, salted, chopped

Directions

1. Bring first 3 ingredients to a boil in a large saucepan. Stir in rice. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with remaining ingredients.