Coconut rice bowl with black beans and mango
Rice cooked in coconut milk, topped with warm spiced black beans and a cold, sharp mango salsa. The hot and cold contrast is the point, and it takes half an hour.
- Time
- 30 min
- Serves
- 2
- Kind
- Grain bowls
- Also
- Gluten-free
- Season
- Summer
Made without gluten ingredients.
Method
- Rinse the rice in a sieve. Shake the coconut milk tin well before you open it, then put the rice in a pan with the coconut milk, 200 ml of water and a pinch of salt.
- Bring to a gentle simmer and stir once, then cover and cook on the lowest heat for 15 minutes, until the liquid has been absorbed. Leave it off the heat, lid on, for 5 minutes.
- Meanwhile, drain and rinse the black beans and put them in a small pan with the cumin, chilli flakes, a pinch of salt and 4 tablespoons of water. Warm over a medium heat for 5 minutes, until hot.
- Peel, stone and dice the mango, deseed and dice the red pepper, slice the spring onions thinly and roughly chop the coriander.
- Mix the mango, pepper, spring onions and coriander with the juice of the lime and a pinch of salt.
- Fluff the coconut rice with a fork, share it between two bowls and add the beans and the mango salsa.
Tip Keep the other half of the coconut milk tin in a covered jar in the fridge for a few days, or stir it into porridge or a curry.
Per portion
| Energy | 675 kcal |
| Protein | 19 g |
| Carbohydrate | 98 g |
| of which sugars | 22 g |
| Fat | 19 g |
| of which saturates | 16 g |
| Fibre | 14 g |
| Salt | 0.32 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- rice150 g
- coconut milk½ tin
- black beans1 tin
- mango1
- red pepper1
- spring onion4
- lime1
- coriander½ bunch
- cumin1 tsp
- chilli flakes1 tsp
