Coronation rice recipe
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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 960kJ 228.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 35.6gProtein 6.1gFibre 3.1g
Method
- Boil the peas for 4 mins, then drain, rinse with cold water and drain again. Set aside to cool.
- Heat the rice to pack instructions. Meanwhile, mix the dressing ingredients in a bowl with a fork.
- Put the rice in a bowl, drizzle with the dressing and mix well; cool for 10 mins
- Stir the peas, pepper, mango and almonds through the rice. Garnish with coriander and almonds and serve.
- See more Side Dish recipes
