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Coronation rice recipe

Coronation rice recipe

131 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

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.

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