Ingredients:

2 Tbsp olive oil
2 shallots, minced
2 cloves garlic, minced
1 Tbsp ginger, minced
1 red bell pepper, seeded and diced
1 cup Urban Accents Yunnan Palace Bamboo rice
1 1/2 cups fish or vegetable stock
1/2 lb shrimp, shelled and deveined
1 large mango, diced
Salt & pepper to taste
Parsley sprig, for garnish

Directions:

Heat oil in medium saucepan over med-high heat. Add shallots, garlic and ginger. Saute until very fragrant. Add bell pepper and saute until soft.  Add rice and stir to coat.  Add stock and bring to a boil, then add shrimp. Reduce heat to low and simmer covered, until liquid is absorbed and rice is tender. Remove from heat and add mango. Stir to incorporate and cover. Let stand, covered, off heat for 5 minutes.  Salt and pepper to taste. Garnish with fresh parsley sprig and enjoy.