Nothing screams summer more than a salad with tropical flavors. Coconut scented rice, tossed with sweet mango and creamy avocado, then brightened with lime and cilantro will enliven all of your senses. You may not be able to get away to the islands, but this dish will take you there.
cost per recipe: $5.83
The price is determined by the national average.
cup uncooked brown rice
cups Swanson® Chicken Broth or Swanson® Aseptic Vegetable Broth
cup unsweetened coconut milk
cup shredded dried unsweetened coconut, toasted
tablespoons olive oil
tablespoons lime juice or red wine vinegar
tablespoon grated lime zest
avocado, pitted, peeled and diced (about 1 cup)
large ripe mango, peeled, pitted and diced (about 1 cup)
green onion, sliced (about 1/4 cup)
tablespoons chopped fresh cilantro
Heat the rice, broth and coconut milk in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the rice is tender and the liquid is absorbed. Remove the rice to a large bowl and let cool for 30 minutes.
Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl. Season to taste. Top with the avocado, mango, green onions, remaining coconut and the cilantro. Serve with the lime wedges.