Ethné’s Creole mango rice
This West-Indian, Creole rice dish is a quick, one-pot-wonder! Delicious and boldly flavourful, it’s a perfect accompaniment for chicken, pork, saucy beans or sea food. Feel free to adjust the quantity of the spice blend recommended in order to intensify or lower the impact of the spices.
- 2 celery branches, chopped
- 1 onion, chopped
- 1 carrot, chopped
- ½ green pepper, seeded and chopped
- 6 green onions, chopped
- ¼ cup coconut OR olive oil
- 1 medium tomato, chopped
- ¼ cup fresh coriander (leaves and stems), finely chopped
- 2 cups white, parboiled, long-grained rice
- 1 to 2 Tbsp Caribbean Layover or Creole Spice Blend, ground
- 750 ml (3 cups) boiling water
- 1 lime, for juice
- 1 medium mango, not too ripe, peeled and diced into 1.5 cm (1/2 inch) cubes
- 125 ml (1/2 cup) coconut milk
Cook the vegetables in a pan on medium to high heat until golden, about 10 minutes. Add tomatoes, coriander, rice and spices. Mix well and continue cooking while stirring, for another 2 minutes.
Add the boiling water and lime juice. Salt. Mix well and allow to simmer uncovered until the rice begins to swell, approximately 5 minutes. Add the mango and coconut milk to any water remaining in the pan.
Cover and continue cooking on low heat for 15 minutes. Lower the heat but leave the pan in place for 15 to 20 minutes, which allows the rice to slowly continue cooking.