Chicken Ginger Mango Rice Bowl

Servings: 8

Author:

1, 10

Main Course

American Mediterranean

Rice and Beans

Instructions

1 heat 2 tsp oil over medium heat in a large soup pot. add the shallots and saute
until they start to brown in some spots about 3 minutes. add the ginger and
saute for another 30 seconds.
2 add the DRY rice (do not cook) until it starts to smell slightly toasted for
about 2 minutes.
3 add the coconut milk, broth, salt and cayenne pepper and bring to a simmer. give
the pot a quick stir and reduce the heat to low for about 45-50 minutes. If the
rice isn't done after all the liquid is absorbed, just add more water or broth.
4 while the rice is cooking, cook the diced chicken
[http://brieocd.com/2018/03/07/how-to-saute-chicken/] however you desire. (click
here [http://brieocd.com/2018/03/07/how-to-saute-chicken/] to see how I cook!)
sometimes I saute, other times I grill!
5 while the rice mixture and chicken are cooking, chop up the mango into bite size
pieces.
6 when the rice is tender, fold in the beans, lime juice, chicken and mango. Stir
and let this all cook together for another 3 minutes or until it is warm.
7 top with chopped cilantro! Enjoy!