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Recipe of the Week
Mary Kay Radnich
Ingredient:
|
1 1/2
|
|
cups uncooked rice,
preferably short grain |
| 1 1/3 |
|
lbs boneless skinless
chicken breast |
| 2 |
|
tablespoons oil |
| 1 1/4 |
|
teaspoons salt |
| 3/4 |
|
teaspoon fresh ground
pepper |
| 3/4 |
|
cup chopped red onions |
| 1 |
|
mango, peeled and cut
into 1/2 inch dice |
| 1 |
|
avocado, peeled and
cut into 1/2 inch dice |
| 3 1/2 |
|
tablespoons lime juice (about
2 limes) |
| 3/4 |
|
cup chopped cilantro |
Instructions:
| 1. |
Cook rice until done, and rinse with cold water. |
| 2. |
Coat chicken with 1 tbs. |
| 3. |
of the oil, and season with 1/4 tsp. |
| 4. |
of the S/P. |
| 5. |
Cook chicken until done; when chicken is cool
enough to handle, cut into 1/2" dice. |
| 6. |
Toss the rice, chicken, onion, mango, avacado,
and rest of the oil (1 tbs), remaining salt and
pepper, lime juice, and cilantro. |
| 7. |
Chill for at least 1 hour before serving. |
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