1 Cook the rice according to the directions on the packet.
2 Season the meat with salt and ground black pepper and wrap each piece in 2 rashers bacon. Fix with toothpicks and fry in 2 tbsp hot oil on a medium heat for 4-5 min. Reduce the heat and cook for a further 5 min turning occasionally.
3 To make the salsa, mix the tomatoes and mango with the remaining oil and the lemon juice and season with salt, ground black pepper and a pinch of sugar.
4 Cut the chicken in slices and arrange on top of the rice with the salsa. Serve garnished with parsley.