Saffron Rice with Mangoes and Jalapeño Peppers by Mangia
Saffron Rice with Mangoes and Jalapeño Peppers
Extraordinary color and tropical flavors distinguish this rice salad. You will need really ripe mangoes for it. Here's
how to tell if one is ready to use or not: The flesh should feel soft when pressed, and the mango should have a sweet, fruity aroma. To ensure that the mangoes are
ready when you want them, buy them ahead of time and let them ripen on your counter a matter of a few days, usually.
Ingredients
- 2 ½ cups water
- ½ cup tomato puree
- 1 teaspoon salt
- ¼ teaspoon saffron threads
- 1 ½ cups long-grain rice
- 2 ripe mangoes
- 2 small jalapeño peppers
- ½ cup cilantro sprigs
- 2 teaspoons grated fresh ginger
- 1 tablespoon grated orange zest
- Juice of 1 orange
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon freshly ground black pepper
Instructions
- In a medium saucepan, combine the water, tomato puree, salt, and saffron and bring to a boil over medium-high heat. Boil for several minutes, add the rice, and stir once. Cover the pan, reduce the heat to low, and simmer until the liquid is absorbed and the rice is still firm, about 15 minutes. Turn the rice out into a bowl and set aside to cool.
- Place a mango, stem end up, on a cutting board with the narrow side facing you. Cut through the flesh, from top to bottom, on either side of the stem. (This will give you 2 halves of flesh per mango and eliminate the large pit that runs the length of the fruit.) With a sharp paring knife, peel the skin off the 2 halves. Slice each half lengthwise into one-half-inch wedges, then cut each wedge in half again. Do the same with the remaining mango.
- Seed and finely chop the jalapeño peppers. Coarsely chop the cilantro sprigs.
- In a large serving bowl, combine the saffron rice, mangoes, jalapeño peppers, cilantro, ginger, and orange zest. Pour the fresh orange juice into the bowl and add the olive oil. Toss to combine, add the pepper, and adjust the seasonings to taste. Plan on serving this the same day for best flavor.
