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• Pasta Rice and Noodles
• Mango Rice with Coriander, Cumin & Lime

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• Serves 4
• Easy
• Prep 10 mins
• Cook 5 mins
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  235 Rating(s)

Ingredients

• 2 tbs oil
• 1 tbs Schwartz Mustard Seed
• 1 tsp Schwartz Cumin Seed
• 1 tsp Schwartz Coriander Ground
• pinch Schwartz Turmeric
• 250 g (9 oz) basmati rice, cooked
• 50 g (2 oz) peanuts, chopped
• 125 g (5 oz) mango, chopped
• 1 tsp sugar
• Juice of 1 lime
• 2 tbs desiccated coconut (optional)
• 75 ml (3 fl oz) water
• Schwartz Sea Salt and Black Pepper to season

A tasty way to use up left over cooked basmati rice, this recipe combines the delicious flavours of Mustard, Cumin, Coriander and Turmeric with peanuts, mango, lime and coconut for a mouth-watering rice dish, ideal served with chicken and salmon.

Method

Step 1

Heat the oil in a large frying pan. Add the spices and fry gently for 1 minute.

Step 2

Add the remaining ingredients and stir fry for 2-3 minutes until heated through. Season to taste.

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