A tropical savory-sweet Caribbean rice blend that goes great with grilled chicken, pork and seafood or anything with jerk seasoning! Try this risotto-style coconut mango rice tonight.
In a small saucepan, heat the olive oil over medium high heat. Add the onions and saute until tender and slightly transclucent. Add the golden raisins and mango and cook, stirring occasionally 1-2 minutes until raisins are slightly plump. Don't overstir -- you don't want the mango to fall apart. Remove from heat and set aside.
In a large saucepan, heat the butter, cinnamon, orange juice, coconut milk and water over medium-high heat until it reaches a boil. Stir in the rice and return to a boil, then reduce the heat to a simmer (about medium-low), stirring very frequently. Cook until the liquid has been absorbed and the rice is tender. If the liquid evaporates and the rice still hasn't cooked, add water in ¼ cup increments and continue cooking until rice is tender. Remove from heat.
Gently fold the mango mixture into the rice mixture, so it doesn't break apart the mangoes. Sprinkle with green onion and serve.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days.