Mixed Beans and Rice with Chicken Skewers and Mango
Ingredients
- 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)
Preparation steps
Bring a pot of salted water to a boil.
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.
Peel the onion and chop finely.
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.
Meanwhile, remove the pit, peel and finely dice the mango. Rinse the red pepper and finely dice.
Just before the end of cooking, add all the beans and peppers to the rice and cook briefly.
For the skewers, heat some butter in a pan.
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.
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.
