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Ingredients

Directions

  • In a large, lidded pot combine rice, coconut milk and chicken broth. Cover and bring to a boil. Reduce heat to low and cook 50 minutes or until tender. Let stand 10 minutes covered.

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  • Transfer cooked rice to a bowl; cool 5 minutes. Stir in mangoes, coconut, scallions, peanuts, salt and pepper. Serve warm or at room temperature.

Nutrition Facts

230 calories; 10 g total fat; 0 mg cholesterol; 441 mg sodium. 34 g carbohydrates; 6 g protein;

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