Savoury Mango & Onion Rice

6 - 8
Easy
Side Dishes

Characteristics

Under 30 minutes Without peanuts Without nuts Without Eggs Low in Saturated Fat Dairy Free

Nutritional Facts Per Serving

160
Calories
2 g
Protein
28 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 6 - 8
  • Amount For Serving % Daily Value
  • Calories 160
  • Lipides 3.5 g
    • Saturated fat  0.4 g
  • Sodium  105 mg
  • Carbs 28 g
    • fiber  1 g
  • Protein 2 g

Ingredients

  • 2 tbsp (30 mL) vegetable oil
  • 1/2 onion, finely diced
  • 1 garlic clove, minced
  • 2 tsp (10 mL) finely chopped fresh ginger
  • 1 1/4 cups (300 mL) long-grain white rice (such as basmati)
  • 2 cups (500 mL) reduced sodium chicken or vegetable broth
  • 1 ripe mango, pitted, peeled and diced
  • salt and white pepper to taste
  • 1/4 cup (60 mL) finely chopped fresh mint

Method

  1. Place oil in saucepan over medium heat. Stir in onion, garlic and ginger; cook until softened, about 2 min. Stir in rice and cook another 2 min. to lightly toast rice.
  2. Add broth, mango, salt and pepper to saucepan; bring to boil. Cover and reduce heat to lowest setting. Cook 15 min., or until rice is tender. Fluff rice with fork. Stir in mint to serve.

Tip: For added flavour and texture, mix 1/3 cup (75 mL) unsalted, roasted cashews, coarsely chopped, into saucepan when adding the stock.

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