• 2 cups water
• 1 package (8 ounces) yellow rice (Vigo)
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 teaspoons fresh lime juice
• 1 cup chopped fresh cilantro
• ½ teaspoon coarse salt
• Freshly ground black pepper
• ¼ cup Dierbergs extra virgin olive oil
• 1 container (6 ounces) Dierbergs Fresh Cut Mango, cut into bite-size pieces
• 3 cups diced baby cucumber
• ¾ cup diced red bell pepper
• ¼ cup diced red onion

In medium saucepan, bring water to a boil. Add rice; cook stirring constantly 1 minute. Reduce heat, cover, and simmer until liquid is absorbed, about 20 to 25 minutes. Cool to room temperature.

 

In 2-cup glass measure, whisk together orange juice concentrate, lime juice, cilantro, salt, and pepper. Whisking constantly, add olive oil in slow, steady stream until well mixed.

 

Divide rice among 6 individual serving bowls. Top each bowl with mango, cucumber, bell pepper, and onion. Drizzle dressing over tops.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 200
Cholesterol: 0 mg
Fat: 7 g
Sodium: 419 mg
Carbohydrates: 32 g
Protein: 3 g
Fiber:
Saturated Fat: N/A