Caribbean Mango Coconut Rice Bowl with Grilled Vegetables – A Flavorful Vegetarian Delight

Allergens

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Ingredients

• 1 cup basmati rice, rinsed
• 1 can (14 oz) coconut milk
• 1 3/4 cups water
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup corn kernels
• 1/4 cup fresh cilantro, chopped
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 lime, juiced
• 1 tbsp honey

Instructions

1. In a saucepan, combine the rinsed basmati rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let stand, covered, for another 10 minutes.
2. Preheat a grill or grill pan over medium high heat. In a large bowl, toss the sliced bell peppers, zucchini, and corn with 1 tbsp of olive oil and season with salt and pepper to taste. Grill vegetables until tender and slightly charred, about 5 minutes per side. Remove from grill and set aside.
3. In a small bowl, mix together diced mango, finely chopped red onion, lime juice, honey, and remaining olive oil. Season with salt and pepper to taste. Set aside to allow flavors to meld.
4. Gently fluff the cooked rice with a fork and stir in half of the chopped cilantro.
5. To serve, divide the coconut rice among two bowls. Top with grilled vegetables, mango salsa, and remaining cilantro.

Chef’s Insight

For an extra touch, garnish with a sprig of fresh cilantro or mint leaves.

Notes

Feel free to add protein like grilled chicken or shrimp for a more filling meal.