Mango Coconut Rice

Ingredients

• 1 large mangos ripe cubed peeled
• 1 tablespoon olive oil 
• 1.5 cups rice long-grain
• 1 teaspoon salt 
• 14 ounce coconut milk unsweetened canned
• 0.7 cup water 

Equipment

• frying pan
• sauce pan
• kitchen towels

Directions

1. In a large saucepan, heat the oil over medium-high heat.
2. Add the rice and stir to coat with the oil.
3. 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.
4. Remove the rice from the heat and fluff with a fork.
5. Place a clean, dry dish towel over the pan, cover with the lid, and let steam for 5 minutes before serving.