Coconut Cilantro Lime Rice Salad
Nothing screams summer more than a salad with tropical flavors. Coconut scented rice, tossed with sweet mango and creamy avocado, then brightened with lime and cilantro will enliven all of your senses. You may not be able to get away to the islands, but this dish will take you there.
Ingredients
1 cup uncooked brown rice
1.75 cups Swanson® Chicken Broth
0.5 cup unsweetened coconut milk
0.667 cup shredded dried unsweetened coconut, toasted
2 tablespoons olive oil
2 tablespoons lime juice or red wine vinegar
1 tablespoon grated lime zest
1 avocado, pitted, peeled and diced (about 1 cup)
1 large ripe mango, peeled, pitted and diced (about 1 cup)
2 green onion, sliced (about 1/4 cup)
2 tablespoons chopped fresh cilantro
4 lime wedge
1.75 cups Swanson® Chicken Broth
0.5 cup unsweetened coconut milk
0.667 cup shredded dried unsweetened coconut, toasted
2 tablespoons olive oil
2 tablespoons lime juice or red wine vinegar
1 tablespoon grated lime zest
1 avocado, pitted, peeled and diced (about 1 cup)
1 large ripe mango, peeled, pitted and diced (about 1 cup)
2 green onion, sliced (about 1/4 cup)
2 tablespoons chopped fresh cilantro
4 lime wedge
Instructions
Heat the rice, broth and coconut milk in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the rice is tender and the liquid is absorbed. Remove the rice to a large bowl and let cool for 30 minutes.
Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl. Season to taste. Top with the avocado, mango, green onions, remaining coconut and the cilantro. Serve with the lime wedges.
Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl. Season to taste. Top with the avocado, mango, green onions, remaining coconut and the cilantro. Serve with the lime wedges.
Coconut Cilantro Lime Rice Salad
Nothing screams summer more than a salad with tropical flavors. Coconut scented rice, tossed with sweet mango and creamy avocado, then brightened with lime and cilantro will enliven all...
Directions
Print
Heat the rice, broth and coconut milk in a 2 1/2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the rice is tender and the liquid is absorbed. Remove the rice to a large bowl and let cool for 30 minutes.Stir the rice, 1/3 cup coconut, oil, lime juice and lime zest in a serving bowl. Season to taste. Top with the avocado, mango, green onions, remaining coconut and the cilantro. Serve with the lime wedges.
Ingredients
1 cup uncooked brown rice1.75 cups Swanson® Chicken Broth0.5 cup unsweetened coconut milk0.667 cup shredded dried unsweetened coconut, toasted2 tablespoons olive oil2 tablespoons lime juice or red wine vinegar1 tablespoon grated lime zest1 avocado, pitted, peeled and diced (about 1 cup)1 large ripe mango, peeled, pitted and diced (about 1 cup)2 green onion, sliced (about 1/4 cup)2 tablespoons chopped fresh cilantro4 lime wedge
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