I like to food-travel and today I made it to one of the most beautiful places in the world: Caribbean Islands. Colors, heat, tropical fruits and blue blue sky.
2 small portions
100 gr basmati rice
100 gram coconut milk
1 ripe mango
half finely chopped red onion
small can of black beans (good luck if you live in Poland – I used kidney beans instead)
1 ripe avocado
1 jalapeño (or a chili pepper)
Cook rice with coconut milk: take out a portion of water and replace with the same portion of coconut milk. Doesn’t really have to get any particular ratio: some Caribbeans cooks use milk and no water at all to boil rice. I was amazed by a beautiful color and a delicate taste rice win thanks to this.
Place in blender: cubed mango, onion, pepper (I prefer milder tastes so I was very careful with amount of pepper – for me a half jalapeño did the trick), cilantro and a pinch of salt and make a smooth sauce. The sauce tastes amazing: I always make double portion to freeze and use as a dip on different occasions.
Serve with heated beans, sliced mango and fresh cilantro.