Chicken Ginger Mango Rice Bowl
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
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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.
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add the DRY rice (do not cook) until it starts to smell slightly toasted for about 2 minutes.
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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.
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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!
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while the rice mixture and chicken are cooking, chop up the mango into bite size pieces.
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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.
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top with chopped cilantro! Enjoy!