- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 6-8
Ingredients
- 2 tbsp
- vegetable oil
- (30 mL)
- 1/2
- onion, finely diced
- 1
- garlic clove, minced
- 2 tsp
- finely chopped fresh ginger
- 10 mL
- 1 1/4 cups
- long-grain white rice (such as basmati)
- 300 mL
- 2 cups
- reduced sodium chicken or vegetable broth
- 500 mL
- 1
- ripe mango, pitted, peeled and diced
- salt and white pepper to taste
- 1/4 cup
- finely chopped fresh mint
- 60 mL
Method
- Step 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.
- Step 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.