Orange Mango Rice and Vegetables (GF)

I love making orange mango rice and vegetables, or orange anything, really.

I may have a bit of an obsession with orange flavour, but if you don’t like orange, you can always leave out any orange juice or mango in the recipe! They don’t require it. I just can’t use a lot of spicy herbs and I like the taste, so it’s one of my go-tos.

This is a super easy, super flexible recipe. You can pretty much do anything you want with it and substitute anything you want to.

You can use brown or white gluten free rice, or any style (wild rice would be good too).

You can use frozen mixed vegetables, like I did. You can use fresh vegetables if you have them and want to chop them up. You can use dehydrated vegetables. You can use any kind of vegetable(s) you like.

I didn’t add it to the recipe, but I had some left-over canned mushrooms in the fridge I thought I should use up, so I threw them in as well.

You can add meat to it. I decided to eat this with a few gluten-free chicken nuggets. Hey, don’t judge. I know it’s not the most healthy thing to eat, and I mostly stay away from processed foods, but it’s easy and it’s something I can actually eat on occasion. I don’t eat them that often.

The orange mango rice and vegetables is another dish that I throw all of the ingredients at once into my Curtis Stone Multi-Cooker and cook it on the Slow Cook setting. It takes me all of a few minutes to prepare and I let it do its thing, adding in some arrowroot flour and softened goat cheese when it’s done, if I want to soak up some extra liquid or make it a bit creamier.

It’s also easy enough to cook in a pot, following the usual instructions and cooking time for the type of rice you’re using, so don’t let that deter you.