Mixed Beans and Rice with Chicken Skewers and Mango

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.