Mango Chicken and Rice
This Mango Chicken and Rice dish perfectly balances sweetness, spice, and heartiness with tender chicken and juicy mangoes, served over fluffy rice.
Ingredients
Main Ingredients
- 2 cups cooked rice Medium-grain rice works best.
- 1 lb chicken breast, diced Substitute with firm tofu or chickpeas for a vegetarian option.
- 1 ripe mango, diced Fresh mango is preferred; canned mango can be used in a pinch.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp cumin
- ½ tsp paprika
- ¼ cup cilantro, chopped Use extra for garnish.
Instructions
Preparation
- Start by gathering all your ingredients. Dice the chicken breast, chop the onion, mince the garlic, slice the bell pepper, and cube the mango.
Cooking
- In a medium-sized pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant (about 2-3 minutes).
- Introduce the diced chicken into the pan, season with salt and pepper, and cook until browned on all sides (5-7 minutes).
- Add the sliced bell pepper and stir to combine. Cook for an additional 3 minutes.
- Stir in the diced mango, cumin, and paprika; cook for another 2-3 minutes.
- Combine with the cooked rice in the pan or serve it over the rice.
- Adjust seasoning as needed and garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container; refrigerate for 3-4 days or freeze for 2-3 months. Reheat in the microwave or stovetop with a splash of water.