Mixed Beans and Rice with Chicken Skewers and Mango

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Mixed Beans and Rice with Chicken Skewers and Mango
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the rice salad
200 grams green Beans (frozen)
1 sm jar white Beans
1 sm jar red Beans
1 onion
2 Tbsps butter
250 grams Long grain rice
¾ l boiling hot Vegetable broth
1 red Bell pepper
1 ripe Mango
salt (and)
freshly ground peppers
For the skewers
4 Chicken breasts
salt (and)
freshly ground peppers
ground paprika
Wooden skewer
clarified butter (for cooking)
How healthy are the main ingredients?
Long grain riceonionMangosaltChicken breast

Preparation steps

1.

Bring a pot of salted water to a boil.

2.

For the rice salad, blanch the green beans in boiling salted water for about 4 minutes until al dente, rinse with cold water and set aside. Drain the white and red beans.

3.

Peel the onion and chop finely.

4.

Melt the butter in a large saucepan and sauté the onion. Add the rice and sauté until fragrant. Pour in about 2/3 of the broth and stir. Cover the pot and simmer over low heat for about 20 minutes. If necessary add more liquid and stir.

5.

Meanwhile, remove the pit, peel and finely dice the mango. Rinse the red pepper and finely dice.

6.

Just before the end of cooking, add all the beans and peppers to the rice and cook briefly.

7.

For the skewers, heat some butter in a pan.

8.

Cut the chicken breasts lengthwise into 1 cm (approximately 1/2 inch) thick slices, season and thread onto skewers. Cook the chicken on all sides until golden brown in the butter.

9.

To serve, season the rice and beans, spread over four plates and arrange the skewers on top. Sprinkle with the diced mango and serve immediately.