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Coconut Saffron Mango Rice

Christie Daruwalla
  • 40 minutes
  • Serves 4

INGREDIENTS

1/4 cup

Cilantro

1/2 cup

Mango

1 tbsp

Pickled jalapeno

2 tbsp

Shallots

1 cup

Rice, long grain

1/8 tsp

Black pepper, fresh ground

1/2 tsp

Kosher salt

1 pinch

Saffron

1 tsp

Coconut oil or vegetable oil

11 3/4 1 ounce cans

coconut water

1/2 cup

Water