This episode and next are the epitome of what we Cubans call an "Arroz con Mango" (a huge mess) so in that spirit here is my recipe for Mango Rice and Chicken Salad.
Mango Rice and Chicken Salad
2 cups cooked and shredded chicken (I often use a rotisserie chicken for this recipe)
1 ½ cups cooked converted long grain rice (I like Uncle Bens- I also substitute brown rice sometimes)
3 tablespoons peanut or canola oil
1 ½ teaspoons sea salt (or more to taste)
3/4 teaspoons fresh ground pepper
1/2 cup chopped red onion
1 ripe but firm medium sized mango, peeled and cut into 1/2 inch dice
1 ripe but firm medium sized avocado, peeled and cut into 1/2 inch dice
¼ cup fresh lime juice
3/4 cup chopped cilantro
1 fresh jalapeno pepper- seeds and ribs removed finely diced (optional)
¼ lightly toasted slivered almonds
Toss the rice, chicken, onion, mango, avocado, cilantro, jalapeno and almonds in a large bowl. In a separate bowl, combine oil, lime juice, salt and pepper until well blended. Pour over salad and toss well. Chill for at least 30 minutes before serving.
Until next time,