Habanero Mango Rice


As most of you have figured out, I am a fan of the sweet and hot combination. I find it especially true in this side dish. For those of you who find the habaneros to be too much spice, you can substitute a milder pepper or eliminate peppers from the recipe. It's a great dish.

Ingredients

1 cup of basmati rice

2 cups of mango juice

½ cup of water

1 ounce of fresh shredded ginger

1 habanero pepper, seeded and finely chopped

1 tablespoon of butter

1/2 teaspoon of salt

Preparation

Rinse the rice and set it aside. Melt the butter in a pan. Reduce the heat and add the pepper, salt and ginger. Sweat the pepper and ginger for 1 to 2 minutes, make sure they do not brown. Add the mango juice and water. Bring to a boil. Add the rice. When the water returns to a boil, stir. Reduce to a simmer and cover. Allow to simmer on low for 18-20 minutes or until rice is

tender.

This produces between 4 and 6 servings as a side dish.

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