Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Coronation rice recipe

Coronation rice recipe

130 ratings

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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    960kj
    228kcal     11%

  • Fat

    7g 10%

  • Saturates

    1g 3%

  • Sugars

    9g 10%

  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 35.6g Protein 6.1g Fibre 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.

See more Side Dish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.