- 2 cups water
- 2 cups uncooked quick-cooking brown rice (such as Uncle Ben's Whole Grain Boil in Bag Brown Rice; use 1 bag)
- 1/4 cup flaked sweetened coconut
- 1 cup canned red beans, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 pound skinless mahi mahi fillets, cut into 4 pieces
- 1/2 teaspoon olive oil
- 2 tablespoons mango chutney
- 2 bananas, peeled and chopped
- 1 scallion, finely chopped
- 1 tablespoon chopped fresh cilantro
- calories 410
- fat 4 g
- satfat 2 g
- monofat 1 g
- polyfat 0.5 g
- protein 29 g
- carbohydrate 65 g
- fiber 7 g
- cholesterol 85 mg
- sodium 510 mg
How to Make It
Bring 2 cups water to a boil in a medium saucepan over medium-high heat.
If using Uncle Ben's Boil in Bag, drop in bag, and boil 10 minutes; remove from bag and add coconut. Reduce heat to low. Simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside. (If using regular quick cooking brown rice, add rice and coconut to boiling water. Reduce heat to low. Simmer, covered, 5 minutes. Turn off heat; stir in beans, and set aside.)
While rice cooks, combine salt, allspice, thyme, and cayenne pepper in a small bowl; set aside.
Arrange fish on a baking sheet. Drizzle oil over fish. Sprinkle half of seasoning mixture over fish; turn fish over, and sprinkle with remaining seasoning.
Broil for 56 minutes or until fish flakes easily with a fork.
While fish broils, combine chutney, banana, scallions, and cilantro in a small bowl. Serve rice and bean mixture topped with fish and chutney mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.