Name: Ethné de Vienne’s Creole Rice with Mango
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
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

Preparation

- In a pot over medium-high heat, cook the vegetables in the oil until golden, about 10 minutes. Add the tomato, cilantro, rice and spices. Mix well and cook for another 2 minutes while stirring.
- Pour in the boiling water and lime juice. Season with salt. Mix well. Simmer, uncovered, until the rice is beginning to look plump, about 5 minutes. While there is still water in the pot, stir in the mango and coconut milk.
- Cover and cook over low heat for 15 minutes. Turn off the heat, leaving the pot on the burner for 15 to 20 minutes to allow the rice to continue to cook gently.

Ethné de Vienne’s Creole Rice with Mango

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Ingredients

Preparation

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