Mango Hot Sauce with Rice & Veggies
Ingredients1 1/2 cups rice (with 2 1/2 cups water or your favourite rice recipe) 1/2 teaspoon Salt
1 tablespoon butter or olive oil
1-2 cups of rough small chopped vegetables
1 stalk of celery
half a cucumber
1 red pepper
10 small mushrooms
10 snow peas
1 cup frozen green peas or corn
2-3 tablespoons Chef Jono Hot Mango Pepper Sauce
DirectionsCook rice in the way you like best, basmati is terriﬁc and an electric rice cooker works great. Rice takes about
15 to 18 minutes to cook, so time it so that with about 5 minutes to go, you open the lid and drop in some
chopped vegetables and continue cooking.
In other words, cook the veggies in the rice pot, just not all together from the beginning.
Once the rice is done, serve in a bowl and add two to three tablespoons of Chef Jono Hot Mango sauce right on top.
It will have much less heat and spice when served on rice. The other good thing about this recipe is that a picky eater will probably be OK even if a “hated” vegetable is included, as the ﬂavour and shapes will blend and hide.