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Coronation rice recipe

Coronation rice

The flavours of coronation chicken have been transformed into a colourful rice salad with this summer side dish. Sweet peas, yellow pepper and juicy mango fill the vibrant salad, with a curry dressing bringing that classic coronation flavour.

See method
  • Serves 6
  • 5 mins to prepare and 5 mins to cook, plus 10 mins chilling
  • 228 calories / serving

Ingredients

  • 125g frozen peas
  • 2 x 250g pouches microwave basmati rice
  • 1 yellow pepper, diced
  • 1 ripe mango, stoned, peeled and diced
  • 25g toasted flaked almonds, plus extra to garnish
  • 10g fresh coriander leaves, chopped

For the dressing

  • 1 tsp medium curry powder
  • 2 tbsp mango chutney
  • 1 lemon, juiced
  • 1 tbsp rapeseed or olive oil
  • ½ onion, finely diced

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Each serving contains

Energy
960kJ 228.0kcal
11%
Fat
7g
medium10%
Saturates
1g
low3%
Salt
0.2g
low4%
Sugars
9g
medium10%

of the Reference intake

Carbohydrate 35.6gProtein 6.1gFibre 3.1g

Method

  1. Boil the peas for 4 mins, then drain, rinse with cold water and drain again. Set aside to cool.
  2. Heat the rice to pack instructions. Meanwhile, mix the dressing ingredients in a bowl with a fork.
  3. Put the rice in a bowl, drizzle with the dressing and mix well; cool for 10 mins
  4. Stir the peas, pepper, mango and almonds through the rice. Garnish with coriander and almonds and serve.

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