Chicken Ginger Mango Rice Bowl

This Ginger Mango Rice recipe was inspired by the Thug Kitchen Cookbook.  This cookbook is hysterical and a hoot to read even if you aren’t planning on cooking.

PROTEIN PACKED!

The original recipe was listed as a side but as we know by now… I need my protein! I added chicken to make it a complete meal packed with 30g of protein per serving. I also altered some of the ingredients to my taste preference. This dish is gluten-free and can easily be made vegetarian by just omitting the chicken!

NUTRITION

Per serving this recipe has 450 calories, 12g fat, 55g carbs (rice, mango and beans!) and 30g of protein. If you want to cut some of the carbs you could use half of the rice and half of the mango.  (however you might not have as many portions after that.) It is also naturally gluten-free…. lets go!!

WORTH IT!

I am going to warn you, this recipe takes a hot minute to prepare BUT it is totally worth it in the end. The flavor profiles are so different from any of the other recipes I make and I truly enjoy branching out every now and again to switch up the routine.

MANGO AND GINGER DELIGHT!

The mango makes this dish so fresh and the ginger just adds a hint of character. I significantly cut the ginger that the original recipe called for because it was a bit too strong (IMO) but I definitely recommend keeping it in. If you are a ginger freak then by all means add another tbsp to the recipe!

I hope you enjoy the flavors that this dish brings to the table. I certainly did!

Products I love to use when making this recipe:

Thug Kitchen Cookbook

Calphalon 6″ Santoku Knife 

Calphalon 8qt Unison Pot

Calphalon 4qt Unison saute pan

Hamilton Beach Can Opener – this thing ROCKS.

Flexible Cutting Boards

5 from 1 vote

Print

Chicken Ginger Mango Rice Bowl

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Course: Main Course

Cuisine: American, Mediterranean

Keyword: rice and beans

Servings: 8

Calories: 450 kcal

Ingredients

• 2 lb diced chicken (sauteed or grilled)
• pepper (to season chicken)
• creole (to season chicken)
• 1 tbsp neutral tasting oil (to cook chicken)
• 2 tsp neutral tasting oil (like saffron or grapeseed)
• 2 cups short grain rice
• 1 cup shallots or onion, diced
• 1/2-1 tbsp ginger, minced
• 1 cup canned coconut milk
• 3 cups vegetable/chicken stock or broth
• 1/4 tsp salt
• 1/4 tsp cayenne pepper
• 2 mango, peeled & cubed
• 1 can red kidney beans, drained
• juice of 1 lime

TOPPINGS

• chopped cilantro

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 however you desire. (click here 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!