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Mango Chicken and Rice



MANGO CHICKEN and RICE
Rumbi Island Grill Copycat Recipe

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
cumin to taste
lemon pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices. Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsley, if desired. Serves 4-6.

COCONUT JASMINE RICE
2 cups jasmine rice
2 cups coconut milk
1 3/4 cups water
1/2 teaspoon salt
1/2 teaspoon oil  (whatever kind you like)

Rub oil on bottom of pot.  Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gentle boil. Add brown sugar if you decide to go with that option. Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes. When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes. Fluff with a fork. Serves 4-6.

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