Ethné de Vienne’s Creole Rice with Mango

Ethné de Vienne’s Creole Rice with Mango

  • Preparation 30 min
  • Cooking 30 min
  • Servings 6
  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

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

Personal Note