Mango Rice with Coriander, Cumin & Lime

Mango Rice with Coriander, Cumin & Lime

Mango Rice with Coriander, Cumin & Lime

Prep Time
10 Minutes
Cook Time
5 Minutes
Ingredients
13
Servings
4
A tasty way to use up left over cooked basmati rice, this recipe combines the delicious flavours of Mustard, Cumin, Coriander and Turmeric with peanuts, mango, lime and coconut for a mouth-watering rice dish, ideal served with chicken and salmon.
Ingredients
  • 2 tablespoons oil

  • 1 tablespoons Yellow Mustard Seeds

  • 1 teaspoon Cumin Seeds

  • 1 teaspoon Ground Coriander

  • pinch Turmeric Powder

  • 250 gram (9 ounce) basmati rice, cooked

  • 50 gram (2 ounce) peanuts, chopped

  • 125 gram (5 ounce) mango, chopped

  • 1 teaspoon sugar

  • Juice of 1 lime

  • 2 tablespoons desiccated coconut (optional)

  • 75 millilitre (3 fluid ounce) water

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Yellow Mustard Seeds

Product Information

£ 2.00/unit,48g
Cumin Seeds

Product Information

£ 2.00/unit,35g
Ground Coriander

Product Information

£ 1.70/unit,24g
Turmeric Powder

Product Information

£ 1.75/unit,37g

Instructions

  • 1 Heat the oil in a large frying pan. Add the spices and fry gently for 1 minute.
  • 2 Add the remaining ingredients and stir fry for 2-3 minutes until heated through. Season to taste.
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