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Ingredients

Directions

  • In a medium saucepan, bring coconut milk, 2/3 cup water and 2 tsp salt to a boil. Reduce heat to low, stir in jasmine rice, cover and cook 15 min (or per pkg directions), stirring occasionally. Let stand 5 min; fluff with a fork. Zest and juice the lime. Stir zest and 1/3 cup chopped cilantro into rice.

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  • Meanwhile, sprinkle chicken with the jerk seasoning and 1 tsp salt. Heat veg oil in a stainless skillet over med-high. Add chicken and cook, covered, turning halfway through, until browned and temp reaches 165 degrees, 12 to 15 min, depending on thickness.

  • Stir mangoes with lime juice, 1/4 cup diced red onion, remaining 1/4 cup chopped cilantro, the cayenne and 1/4 tsp salt. Top rice with chicken and mango salsa. Easy rice bowl option: Use ground chicken instead of breasts, and cook it with the jerk seasoning. Then stir chicken into cooked rice with the zest and cilantro.

Nutrition Facts

715 calories; 35 g total fat; 1330 mg sodium. 69 g carbohydrates; 33 g protein;

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