\"Food of the Caribbean" rice salad with beans, avocado and mango

Ingredients

Directions

1. 1

   Mix coconut milk, 200 ml water, broth and 1⁄2 TL salt in a pot, bring to the boil. Stir in rice. Bring everything to the boil again, cover and let it swell at low heat for 12-16 minutes. Stir from time to time!

2. 2

   In the meantime, pour the corn and beans into a sieve, rinse and drain. Cut mangoes into slices from the stone. Cut the skin off the flesh. Roughly dice the flesh. Cut avocados in half and remove seeds.

3. 3

   Carefully remove the flesh from the skin with a tablespoon and cut into thin slices. Wash parsley, shake dry, pluck off leaves and finely chop 1⁄4.

4. 4

   Prepare a strip of baking paper. Peel the bananas and cut them into 1 cm thick slices. Caramelise 3 tablespoons of sugar in a large pan (only stir when the sugar is completely liquid!).

5. 5

   Melt 2 tablespoons of margarine in it, then fry the bananas in the caramel over medium heat while turning for 1-2 minutes. Take out immediately

6. 6

   For the dressing, season the yoghurt with sugar, 1 pinch of pepper and lemon juice. Peel garlic and chop finely. Heat 2 tbsp. margarine in a pan. Sauté the garlic briefly in it. Add rice, beans and corn and fry until golden brown.

7. 7

   Season to taste with salt and pepper. Arrange the rice in small bowls. Arrange loosely with avocados, mangoes, bananas and parsley. Sprinkle with yoghurt dressing and sprinkle with pepper.