1-Pot Coconut Lime Mango Rice

Why I love it

This is so EASY, tropical and perfect for summer, plus mangos are in szn. If you want a creamy yet balanced dish for dinner this one ist THE one. I didn’t use a whole can of coconut milk because I’m always trying to optimize the healthiest yet insanely delicious meals and this one is a winner!! Plus I LOVE mango and rice, I have it in basically every meal. Ladies, if he doesn’t appreciate your fruit puns- let that man-go. 

Ingredients

•1 cup white rice

•1 1/2 tsp ginger

•1/8 tsp cayenne pepper 

•1 red or yellow onion diced 

•1/2 tsp smoked paprika 

•1/3 13.5 oz coconut milk

•1.5 cups water 

•1 tsp vegetable base (I used Better than Bouillon)

•1/2 mango diced

•1 can kidney beans 

•Juice of 1/2-1 lime

•Oil to taste 

•Salt and pepper to taste 

•Optional topping: green onions

Replacements

You can sub in different beans and rice of your choice.

Recipe

1. Sauté onion with ginger, salt, and pepper in oil in a large pot on medium heat.

2. Add in cayenne and smoked paprika. Stir in the rice and get it toasted. Add the coconut milk, vegetable base, and water. Turn the heat to high until it boils, then reduce it to low and cook until the rice is tender.

3. Stir in the mango, beans, and lime. Taste for salt and pepper. Top with green onions and enjoy!