Try this Thug Kitchen coconut lime rice with red beans and mango recipe, or contribute your own.
Suggest a better descriptionRinse the rice under cool water. Heat up the oil over medium heal in a large soup pot. Add the shallots and saute until they start to brown in some spots, about 3 minutes. Add the ginger and saute for 30 seconds until everything smells choice. Add the rice and keep stirring until the rice starts to smell slightly toasted, about 2 minutes. Add the coconut milk, broth, salt, and cayenne pepper and bring to a simmer. Give the pot a quick stir, cover it, and reduce the heat to low. Keep it at a very gentle simmer and leave it alone until the rice is tender and has absorbed nearly all the liquid, about 40 minutes. If your rice isn't done by the time you run out if liquid; just add a little more broth or water.
While the rice is cooking, chop up the mango into bite size pieces.
When the rice is tender, fold in the beans, lime zest, lime juice, and mango. Let this all cool together for another minute or two so that everything is warmed up. Serve warm topped with cilantro or green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1466g) | ||
Recipe Makes: 1 | ||
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Calories: 2047 | ||
Calories from Fat: 535 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.4g | 79 % | |
Saturated Fat 45g | 225 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1426.1mg | 49 % | |
Potassium 1964.3mg | 52 % | |
Total Carbohydrate 353.1g | 104 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 335.6g | ||
Protein 35.4g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2047
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