Coconut Mango Rice with Gardein Scallopini

Level of Difficulty: pretty easy
Pots/Pans Used: 2!

Rice Ingredients
1 1/2 cups long grain rice
one 14 oz can coconut milk
2/3 cup water
1 mango, diced
tsp salt
olive oil

Gardein cutlets Ingredients
Gardein chick'n scallopini cutlets
olive oil
1/4 cup white wine (can substitute veggie oil)
1 1/2 TBL margarine
1 TBL lemon juice

Neither of these recipes are "VP originals" but they are mighty delicious nonetheless. If you can believe it, I got this rice recipe from the Paula Deen show. Yep, a vegan recipe from the same woman who came up with this. Oh Paula, I love you. The Gardein recipe is straight from the back of the package. If anything, this post is more of a recommendation than an original masterpiece ;)
Let me start by saying, GARDEIN RULES! Seriously, i'm pretty impressed. I found mine in the frozen section of my regular ol' Publix. So far I've also tried the Buffalo Wings (super spicy) and the Marinara Chick'n Good Stuff (similar to breaded chicken stuffed with marinara sauce and mozzarella "cheese"). They have a lot of products and so far I've enjoyed everything I've tried. But I would say I liked the Scallopini the best. Anyways, I'm regifting these recipes to all of you and I hope you enjoy them!
Rice: Heat 1 TBL olive oil in a medium sized sauce pan over medium-high heat. Stir in the rice to evenly coat with the olive oil. Add milk, water and salt and bring to a boil. Stir in the mango and reduce heat to low. Cover and let simmer for 20 minutes or until the liquid is completely absorbed. Once done, remove from heat and fluff with a fork. Cover the pot with a dish towel to let it steam for 5 minutes. DONE!
Gardein: You can basically follow the directions on the back of the package, but I will give you my version anyways. Heat 1 TBL olive oil in a saute pan on medium heat. Cook each side of the cutlet for about 3 minutes or until they begin to brown. Remove the cooked cutlets and set aside. Reduce heat and add wine or veggie oil. Whisk in margarine and lemon juice. Add the cutlets back into the sauce and bring the heat up so the sauce begins to simmer around the cutlets. Again, cook each side about 2-3 minutes and you're ready to dig in!