Coconut Mango Brown Rice

Submitted by lolablitz

"Warm, creamy, comforting and healthy in my book, this is a riff on Paula Deen's Coconut Mango rice. It matches the health-benefits of coconut milk with those of brown rice. Sodium is reduced from her recipe as well. I served this with roasted, caramelized red onion, butternut squash, eggplant, beets and a simple roast chicken. Use a nicely ripened mango. *The nutrition values are not correct, 2 servings of this rice should yield approx 340 calories a piece, you can reduce the calories further by using light coconut milk."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 2

ingredients

• 1 cup coconut milk
• 2 tablespoons water
• 1⁄4 teaspoon salt
• 1 cup instant brown rice
• 1 mango, diced

directions

1. Heat coconut milk, water and salt to boiling in a medium pan.
2. Add rice and mango and return to boil.
3. Cover and lower heat to simmer.
4. Simmer 5 minutes.
5. Stir, replace cover and place pot off-heat for 5-8 minutes to steam.
6. Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.