Yield
Makes 6 servings

How to Make It

Step 1

In a 3- to 4-quart pan over medium-low heat, stir pecans often until lightly browned, 3 to 4 minutes. Pour into a small bowl.

Step 2

In the same pan, cook rice in water as directed on package, until tender to bite, about 25 minutes. Reserve seasoning packets for another use.

Step 3

Meanwhile, slice mango lengthwise down each side of pit to remove fleshy cheeks. On the flesh side of each cheek, cut down to the peel (but not through it) in a crosshatch pattern to make 3/4-inch cubes. With a large metal spoon, scoop cubes from peel. Also trim fruit off pit and dice it.

Step 4

Mix mango nectar and vinegar. Add to warm or cool rice and mix lightly. Add pecans, mango, chicken, and chopped mint; gently mix. Add salt and pepper to taste.

Step 5

Spoon into bowl and garnish with mint sprigs.

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