A tropical savory-sweet blend that's great with grilled chicken, seafood or anything jerk!
Course Side Dish
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
1 1/2teaspoons olive oil
1firm, ripe mangopeeled and diced into 1/2" pieces
1/3cup golden raisins
1/3 cup red onionchopped
1/4cup orange juice
1/2 cup unsweetened coconut milk
1 3/4cup water+ more as needed
1 cup rice
1/4teaspoon kosher salt
1 green onion, finely sliced
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 liquid has absorbed and rice is tender. If liquid evaporates and rice still hasn't cooked, add water in 1/4 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.