Mango Coconut Rice

• 1  tablespoon  olive oil
• 1 1/2  cup  long-grain rice
• 1 (14-ounce) can unsweetened coconut milk
• 2/3  cup  water
• 1  teaspoon  salt
• 1 large ripe mango, peeled and cubed

In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.

Prep Time - 5 minutes
Inactive Prep Time - 5 minutes
Cook Time - 20 minutes
Yield - 6 servings
Difficulty - Easy