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Mango Rice with Coriander, Cumin & Lime
Prep Time
10 Minutes
Cook Time
5 Minutes
Ingredients
13
Servings
4
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.
Ingredients
2 tablespoons oil
1 tablespoons Yellow Mustard Seeds
1 teaspoon Cumin Seeds
1 teaspoon Ground Coriander
pinch Turmeric Powder
250 gram (9 ounce) basmati rice, cooked
50 gram (2 ounce) peanuts, chopped
125 gram (5 ounce) mango, chopped
1 teaspoon sugar
Juice of 1 lime
2 tablespoons desiccated coconut (optional)
75 millilitre (3 fluid ounce) water
Schwartz Sea Salt and Black Pepper to season
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Instructions
- 1 Heat the oil in a large frying pan. Add the spices and fry gently for 1 minute.
- 2 Add the remaining ingredients and stir fry for 2-3 minutes until heated through. Season to taste.
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