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Bombay Rice With Mango Salsa

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Ingredients
  Defatted low sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Chopped green onions 1 Cup (16 tbs)
  Chopped sweet red peppers 1 Cup (16 tbs)
  Grated ginger root 1 Tablespoon
  Long-grain rice 1 Cup (16 tbs)
  Long grain rice 1 Cup (16 tbs)
  Ripe mango 1 Medium, peeled and coarsely chopped
  Raisins 1 Cup (16 tbs)
  Chopped parsley/Cilantro 1⁄2 Cup (8 tbs)
  Chopped parsley/Cilantro 1⁄2 Cup (8 tbs), lightly packed
  Red wine vinegar 2 Teaspoon
  Peppercorn feta cheese 4 Ounce, crumbled
Directions

In a medium saucepan, combine the broth, onions, peppers and ginger.
Bring to a boil, then stir in the rice.
Reduce the heat, tightly cover and simmer about 20 minutes or until the rice absorbs the broth.
Remove the saucepan from the heat and let stand, covered, for 5 minutes.
Meanwhile, in a medium bowl, combine the mangoes, raisins, parsley or cilantro and vinegar.
Gently stir in the cheese.
Gently stir the mango mixture into the rice.
Use a fork to fluff and separate the rice.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Rice

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