Indian Mango and Macadamia Nut Rice

This one was simple and fun, though a little bland compared to the spicy dishes I have gotten accustomed to. Good for a side dish especially when served with naan.


  • 2 cups jasmine rice
  • 1 bag frozen spinachIMG_5405
  • 4 cups water
  • 1/2 cup shredded carrots
  • 1/2 tsp cardamom
  • 1/4 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp coriander
  • 2 TBsp margarine
  • 2 cups macadamia nuts
  • 1 container diced mangoes
  • 1 tsp salt

In a large soup pot mix the rice, water, and spinach. Stir together, and bring to a boil, then reduce to low heat. Cook until the water is all absorbed, then add the carrots, mangoes, spices, margarine, and macadamia nuts. Cook another 4-5 minutes.

Served best with pita bread or naan.


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