Coconut Rice with Mangoes and Pistachios |
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Prep Time: 5 Minutes Cook Time: 23 Minutes |
Ready In: 28 Minutes Servings: 1 |
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Ingredients:
1 1/3 cups chicken broth |
1 (14-ounce) can coconut milk |
1 teaspoon salt |
2 cups jasmine or basmati rice |
1 cup diced mango |
1/2 cup chopped roasted, salted pistachios |
Directions:
1. Bring first 3 ingredients to a boil in a large saucepan. Stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Toss gently with remaining ingredients.
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