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Bombay Rice With Mango Salsa Recipe
|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|
Serving size: Complete recipe
Calories 2508 Calories from Fat 252
% Daily Value*
Total Fat 29 g44.4%
Saturated Fat 18 g89.8%
Trans Fat 0 g
Cholesterol 100.9 mg
Sodium 1502.7 mg62.6%
Total Carbohydrates 516 g171.9%
Dietary Fiber 22.8 g91.2%
Sugars 163.4 g
Protein 59 g117.2%
Vitamin A 349.1% Vitamin C 666.3%
Calcium 88.2% Iron 76.4%
*Based on a 2000 Calorie diet
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.