Rice with Mango Chutney

There are times, dear readers, when plain white rice is perfect. But there are other times when you need something a bit more . . . special! This rice is full of flavor. It is worthy of sitting next to your very best chicken or fish recipes, colorful and delicious.

And best of all? It’s extremely easy to make.

Chutney Rice Recipe
from my mom’s friend Sue

2 cups white rice
1 3/4 cups water
1 3/4 cups chicken broth (or white wine for a vegetarian version)
2 tablespoons butter
Salt to taste
1/3 cup mango chutney
2-3 tablespoons chopped fresh parsley

In a large pot, combine rice, water, broth and butter. Bring the mixture to a boil, then lower the heat to a simmer. Cover and allow to cook for 20-25 minutes, until the rice is cooked through. Add salt to taste. Finally, stir in the mango chutney and the chopped parsley. Serve hot.

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