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Ingredients45 m servings 256
Original recipe yields 4 servings
- Heat oil in a saucepan over medium-low heat. Saute mango and ginger until fragrant, 2 to 3 minutes. Add rice and saute, stirring often, until rice appears translucent, about 5 minutes. Pour in water and salt; bring to a boil. Reduce heat and cover; cook until water is absorbed, about 20 minutes.
- Transfer hot rice to a serving dish and top with green onions and cilantro.
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- Cook's Note:
- Use basmati rice instead of jasmine if preferred.
Per Serving: 256 calories; 7.2 44.1 3.4 0 301 Full nutrition
ReviewsRead all reviews 2
7.20.17 So glad I tried this recipe because we really enjoyed it. You get just a little bit of sweetness from the mango and then the subtle, fresh ginger kicks in. Very nice side dish that wi...