Can I use brown rice instead of jasmine rice?

Yes, you can use brown rice for a nuttier flavor and more nutrients, but it may require a longer cooking time. Just be sure to adjust the liquid and cooking duration according to the instructions on the rice package.

How can I store leftovers of Mango Lime Rice?

Store leftovers in an airtight container in the refrigerator for up to three days. To refresh, add a splash of vegetable broth when reheating, so that the rice stays moist and fluffy.

What can I serve with Mango Lime Rice?

Mango Lime Rice pairs beautifully with grilled chicken, fish, or a selection of roasted vegetables. It can also add a tropical twist to taco night as a flavorful side.

Can I make this recipe vegan?

Absolutely! This recipe is already dairy-free and can easily be made vegan by ensuring the vegetable broth is free from any animal products. The ingredients are naturally healthy and plant-based.

Is it possible to add protein to this dish?

Yes, adding protein such as black beans, chickpeas, or grilled shrimp can transform this dish into a complete meal. You can fold them in just before serving for a satisfying addition.

Mango Lime Rice: Effortless Flavor Fusion tha

Ingredients

Scale

1 1/2 cups jasmine rice
2 cups vegetable broth
1/3 cup coconut milk
1/2 teaspoon sea salt
1 large ripe mango, diced
1/4 cup fresh lime juice (about 2-3 limes)
Zest of 2 limes
1/4 cup fresh cilantro, chopped
1/4 cup toasted coconut flakes
Optional: 2 tablespoons toasted cashews

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Instructions

Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, mix the rinsed rice, vegetable broth, coconut milk, and salt. Stir well to combine before bringing to a boil over medium-high heat.
Once boiling, reduce the heat to the lowest setting, cover with a lid, and let it simmer for 18 minutes. Avoid lifting the lid during cooking.
After cooking, remove from heat and let it rest, covered, for an additional 5 minutes.
Meanwhile, dice the mango and toast the coconut flakes in a dry pan over medium heat for 2-3 minutes until golden.
Fluff the rice with a fork, then fold in mango, lime juice, lime zest, cilantro, and toasted coconut flakes gently.
Taste and adjust with more lime juice, salt, or cilantro as needed. Serve immediately while warm.

Notes

Let the rice rest to enhance the flavor. You can substitute quinoa for a protein boost.

Author: isabella-moreno
Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Side Dish
Method: Cooking
Cuisine: Tropical
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 10g
Sodium: 400mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg