Bombay Rice With Mango Salsa Recipe
Ingredients
| Sodium chicken broth | 2 1/2 Cup (16 tbs) | |
| 1 cup chopped green onions | ||
| 1 cup chopped sweet red peppers | ||
| 1 tablespoon grated ginger root | ||
| Rice grain | 1 Cup (16 tbs) | |
| 1 medium ripe mango, peeled and coarsely chopped | ||
| Raisins | 1 Cup (16 tbs) | |
| 1/2 cup chopped and loosely packed parsley or cilantro | ||
| Red wine vinegar | 2 Teaspoon | |
| 4 ounces peppercorn feta cheese, 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.
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.
Chef
