3
1 tbsp butter
1 large sweet onion, such as Vidalia or red onion, chopped
2 tbsp minced fresh ginger
2 garlic cloves, minced (optional)
1 1/2 cups long-grain rice
398-mL can unsweetened light coconut milk
2 cups water
2 tsp salt
1/2 tsp curry powder, optional
1 mango
1 sweet red bell pepper
1 green onion
2 tbsp freshly squeezed lime juice, or lemon juice
1/2 cup coarsely chopped coriander, optional
In a large saucepan, melt butter over medium heat. Add sweet onion, ginger and garlic, if using. Cook until softened, about 5 minutes. Add rice and stir until grains are coated with butter. Shake can of coconut milk. Add to rice along with water, salt and curry, if using. Cover and bring mixture to a boil. Stir and reduce heat to low. Simmer, covered, for 20 minutes.
Meanwhile, peel mango and slice into thin bite-size strips or chop. Place in a bowl. Seed and chop pepper. Slice green onions in half, lengthwise, then into 1-inch (2.5-cm) pieces. Add to mango. Stir in lime juice.
After rice has cooked 20 minutes, stir in mango mixture. Cover, remove from heat and let stand for 5 minutes to warm mango. Serve scattered with coriander, if you wish. A nice way to present this dish is to lightly pack rice mixture into a small rounded bowl or cup, then turn out onto a plate and top with coriander.
Calories 215, Protein 3.9g, Carbohydrates 40.4g, Fat 4.5g, Fibre 2.1g.
This tropical rice doesn't have to be served hot, so it can be made ahead.