Ingredients
- 2 tablespoons butter
- 1/2 cup almonds, slivered
- 2 cups chicken broth
- 1 cup jasmine rice
- 1/4 cup fresh cilantro leaves
- 2 cups rotisserie chicken, cut into bite-sized pieces
- 1/2 cup sliced scallions
- 1/2 cup canned black beans, drained and rinsed
- 1/2 avocado, diced
- 1/2 red bell pepper, seeded and diced
Mango Mojo Dressing:
- 1 teaspoon cumin seeds
- 3 cloves garlic
- 1 small hot red chile, stemmed and seeded
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 mango, chopped
- 1/4 cup fresh squeezed orange juice
- 2 tablespoons lime juice
- Diced red pepper, for garnish
- Cilantro sprigs, for garnish
For the chicken:
Directions
In large saucepan, melt the butter. Add the almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock and cover saucepan. Let simmer for 20 minutes or until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and diced pepper.
For mango mojo dressing:
In small heavy skillet over medium heat place the cumin seeds and toast until fragrant (about 2 minutes). In mini food processor combine the toasted cumin, garlic, chili, and salt. Grind to coarse paste. Add olive oil, mango, orange juice and lime juice.
Return mixture to skillet and heat until warm.
Drizzle chicken mixture with half the mango mojo dressing and toss. Spoon into serving dish and garnish with red pepper and cilantro sprigs.
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By yellowsnowforfr...
Logan, UT
on March 10, 2012
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Very delicious! I wouldn't change a thing!
By daynac151
New Orleans, LA
on August 01, 2011
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I made my own rice with my own add-ins, but the dressing was absolutely delicious! I will definitely be using this recipe again!
By katybethd_13013843
Richmond, VA
on July 20, 2010
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This was so good-- exactly what I was looking for. I used two small chicken breasts and the full can of black beans to reduce the meat focus. I didn't have scallions so I used half a small red onions, which adds a nice color. I also didn't cook or puree the sauce (because I started mixing stuff without reading that part of the recipe-- I used a whole mango though which I highly recommend. I didn't garnish with peppers and cilantro because it was already so pretty, but I did squeeze fresh lime over it and enjoyed it with a Corona. I'd give you first pace ladies!
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