- 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.
Tips
For added flavour and texture, mix 1/3 cup (75 mL) unsalted, roasted cashews, coarsely chopped, into saucepan when adding the stock.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
