Rice Veggies Tango

Rice Veggies Tango

Fluffy rice topped with grilled bell peppers, onions, zucchini, and carrots, finished with a bright drizzle of Brisca Mango Tango.

PREP TIME COOK TIME
10 minutes 20 minutes
Yields: 2 servings

Ingredients

1 cup rice (washed and drained)
1½ cups water
1 tbsp olive oil
1 small onion, sliced
2-3 mixed bell peppers, sliced
1 small zucchini, sliced
1 small carrot, sliced into thin strips
⅛ tsp Brisca Herb 'n' Salt
3-4 tbsp Brisca Mango Tango

Instructions

1

Cook Rice: Add rice and water to a pot. Bring to a boil, then cover and cook on low heat for 15 minutes until fluffy.

⏱ 15 minutes
2

Grill Veggies: Heat the olive oil in a pan or grill pan. Add the sliced onion, bell peppers, zucchini, and carrot. Grill for 6-8 minutes until softened and lightly charred. Season with Brisca Herb 'n' Salt.

⏱ 6-8 minutes
3

Assemble Bowl: Spoon the rice into serving bowls. Top with the warm grilled vegetables.

4

Sauce Moment: Drizzle generously with Brisca Mango Tango — ready to be enjoyed as a bright, fresh Tango bowl.

Notes

Add cilantro or parsley for freshness. Add corn or beans for a heartier version. Grilled chicken or shrimp can turn it into a full meal.

Made with:Mango Tango, Herb 'n' Salt

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Mango Tango

Mango Tango

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

mango-tango,herb-n-salt ["mango-tango","herb-n-salt","rice","pasta"]