Mango Rice
This fluffy rice is scented with warming spices and spiked with red onion, chickpeas, and sweet mango chutney. It's my spin on the cherished South Indian dish (made with green mangoes), and it's completely addictive!
Servings 4
Calories 424kcal
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped red onion
- 2 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 cup basmati rice
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 1/2 cups water
- 15- ounce can chickpeas rinsed and drained
- 1/2 cup mango chutney regular or hot
- Chopped green onions for serving
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, and ginger and cook for 3 to 5 minutes, until the onion softens. Add the rice, cardamom, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute.
- Add the water, chickpeas, and chutney and bring to a boil.
- Reduce the heat to low, cover and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
- Remove the pan from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Season to taste with salt and black pepper.
- Top with green onions and serve.
Nutrition
Calories: 424kcal | Carbohydrates: 84g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 318mg | Potassium: 289mg | Fiber: 6g | Sugar: 22g | Vitamin A: 20IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 2mg