Ethné de Vienne’s Creole Rice with Mango

Ingredients

• • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • ½ green bell pepper, seeded and chopped
  • 6 green onions, chopped
  • ¼ cup (60 ml) coconut oil or olive oil
  • 1 medium tomato, chopped
  • ¼ cup (10 g) cilantro leaves and stems, finely chopped
  • 2 cups (400 g) long grain parboiled white rice
  • 1 to 2 tbsp (15 to 30 ml) Caribbean spice mix or Creole spice blend, ground
  • 3 cups (750 ml) boiling water
  • 1 lime, juice only
  • 1 medium mango (not too ripe), peeled and cut into ½-inch (1.5 cm) cubes
  • ½ cup (125 ml) coconut milk