Mango Coconut Rice
Author: From The Dean Bros. Cookbook
- 1 tablespoon olive oil
- 1 1/2 cups long grain rice
- 1 14- oz can unsweetened coconut milk
- 2/3 cup water
- 1 teaspoon salt
- 1 large ripe mango peeled and cubed
In a large saucepan, heat the oil over medium heat.
Add the rice and stir to coat with oil.
Add the coconut milk, water, and salt, bring to a boil.
Stir in the mango, cover, reduce heat to low and sinner about 20 minutes.
Remove rice from heat and stir before serving.