6 Lipton White Tea with Peach & Mango Pyramid Tea Bags
1 Tablespoon Bertolli Classico Olive Oil
1 cup H-E-B Jasmine Rice
3/4 teaspoon Salt
1/2 cup H-E-B Ready, Fresh, Go! Pico de Mango
Bring 2 1/2 cups of water to boil over high heat. Add the tea bags, remove the water from the heat, cover and brew the tea for 5 minutes. Squeeze the tea bags over the tea and discard.
Heat a 2 quart saucepan over medium heat for 2 minutes. Add the olive oil and rice and stir-fry for 3 minutes. Add the prepared tea and salt to the rice and bring to a boil over high heat. Reduce the heat to low, cover the pot and steam the rice for 20 minutes.
Place the rice in a serving bowl and top with the Pico de Mango.
No Nutritional Information Available