Mango Rice with Almonds

[Guest guest]

Mango Rice with Almonds

 

3 tbsps. butter or coconut oil

5 cups cooked rice

6 to 8 ounces fresh mango, peeled and chopped

1 cup slivered almonds, toasted

 

In a large skillet, melt butter or coconut oil and sauté cooked rice until

heated through.

Add chopped mango and saute for 3 more minutes.

Rice may be kept warm in the oven in a covered serving dish.

To serve, remove to a serving bowl and sprinkle with toasted almonds.

 

 

 

 

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