DistributorsSalsas & sides · CRESPO KITCHEN
Tomato Rice with Dried Mango
Rice cooked in tomato with small mango pieces and peas.
35 min approx.4 servingsDried mango
Ingredients
- 1 cup long-grain white rice
- 1½ cups vegetable broth
- ½ cup crushed tomatoes
- ⅓ cup small dried mango pieces
- ½ cup frozen peas
- ¼ chopped onion
- 1 tablespoon oil
- ¼ teaspoon salt
Method
- Rinse and drain rice. Heat oil over medium heat and cook onion and rice 4 minutes, stirring.
- Add tomatoes, broth, mango and salt. Bring to a boil, lower heat and cover 15 minutes.
- Scatter peas on top, cover and cook 5 more minutes until liquid is absorbed.
- Turn off heat, rest covered 5 minutes and fluff with a fork.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: