Arroz con manguo (rice with mango)
- -400 g of rice
-400 ml of chicken broth (or just water)
-1 ripe mango, chopped into small pieces
-1 tablespoon of butter
-1 to 2 tablespoons of chopped coriander
-a drizzle of vinegar or the juice of a squeezed lime
-Salt
In Cuba we often say: se formó or se armó un arroz con mango (a rice with mango was made) and the expression refers to an incongruous, meaningless combination, something crazy; which means disorder or confusion.
Presumably the rice should not join the mango to be eaten together.
Mango rice then becomes much more than a saying to refer to tangles and a mixture of things. Today we invite you to mix these two products, so you can enjoy a truly surprising result.
Method of preparation :
-Melt the butter in a saucepan.
-Sauté the rice in the melted butter.
-Add the coriander, vinegar and a little salt.
-Stir all the ingredients for a few minutes and finally add the chicken broth, or water.
-Heat everything until it boils and then lower the heat to steam for about 15 minutes.
Finally, when the rice is ready, add the mango pieces, mix everything and leave the casserole covered for another 5 minutes.
Personally, I prefer to sauté, or even fry over high heat, the mango pieces in a bit of oil until they start to brown and caramelize a little. It looks a lot like fried ripe plantains.
And this is how a very good Cuban mango rice was prepared, a beautiful confusion of flavors on this first Sunday in November.
