Ethné de Vienne’s Creole Rice with Mango | RICARDO

Ingredients

• 2 celery stalks, chopped
• 1 onion, chopped
• 1 carrot, chopped
• ½ green bell pepper, seeded and chopped
• 6 green onions, chopped
• ¼ cup (60 ml) coconut oil or olive oil
• 1 medium tomato, chopped
• ¼ cup (10 g) cilantro leaves and stems, finely chopped
• 2 cups (400 g) long grain parboiled white rice
• 1 to 2 tbsp (15 to 30 ml) Caribbean spice mix or Creole spice blend, ground
• 3 cups (750 ml) boiling water
• 1 lime, juice only
• 1 medium mango (not too ripe), peeled and cut into ½-inch (1.5 cm) cubes
• ½ cup (125 ml) coconut milk