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Summer of Spice Cooking Class Back to Recipes
Arroz con Mango
Cooking the spices slowly in oil releases the aromatic essential flavor from the spices into the rice. “Arroz con mango” is a Miami Latin slang phrase for being all mixed up!

Ingredients to Serve 8-10
  • 2 tablespoons Extra virgin olive oil
  • 5 whole Cloves
  • ½ teaspoon Cumin seeds
  • 2 Inch piece Cinnamon stick
  • 16 whole Black peppercorns
  • 1/2 teaspoon Saffron, soaked in
  • 1 tablespoon hot water
  • 2 cups Basmati rice, rinsed
  • 2 teaspoons Kosher salt
  • 3 cups Water
  • 1 Large Ripe mango, diced
  • 4 tablespoons Golden Raisins
  • 3 Tablespoons Chopped cilantro
  • 3 Tablespoons Minced green onion
To Prepare the Spices:
In a sauce pan over medium heat warm the olive oil. Pan fry the cloves, cumin, cinnamon and black peppercorns stirring constantly with a wooden spoon about 2 minutes.The spices should begin to become very flavorful.

To Cook the Rice:
Stir the rice into the spice mixture. Add the saffron and salt stirring until rice is well coated. Add water and bring to a boil, reduce heat, cover and simmer for about 10 minutes.

To Finish the Rice:
When the water has been absorbed, remove from heat. Let the rice stay covered for another 5 minutes on the side of the stove. Remove the cover and fluff the rice with large fork. Gentlely mix in the mango, raisins, cilantro and green onion.
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