Mango Chili Rice
Mango chili rice is an exciting Asian-inspired dish that creates the perfect balance of sweet mango and fiery chili. In tropical countries, especially Thailand and India, fruits are often used to spice up savory dishes, which is how this delicious combination came about. Imagine the spicy aroma of chili sizzling in the pan mixing with the sweetness of fresh, juicy mango as the rice absorbs the flavors. This recipe is perfect for a light summer dinner or as an exotic side dish to grilled meats. For an extra touch, you can add a little lime juice and fresh cilantro!
Ingredients for this recipe
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Preparation Steps
1
Rinse the jasmine rice under cold water until the water runs clear. This will help make the rice fluffier after cooking.
2
In a saucepan, bring 400 ml of water to a boil, then add the rice. Cover and cook over low heat for 10-12 minutes, or until the water is completely absorbed. Remove from heat and let it rest for 5 minutes.
3
Peel the mango and dice it into small cubes. Thinly slice the fresh chili. Chop the green onion.
4
Heat the sesame oil in a skillet over medium heat. Add the chili and sauté for 1 minute to release its flavor.
5
Add the cooked rice to the skillet and stir well to coat evenly with the chili oil.
6
Gently fold in the mango cubes, being careful not to mash them, but ensuring they are well distributed throughout the rice.
7
Drizzle the rice with soy sauce and mix well. Season with a pinch of salt and freshly ground black pepper to taste.
8
Sprinkle with toasted sesame seeds and freshly chopped green onion. Serve warm.
