RECIPE: Beany Rice with Mango Chicken Skewers
FOR THE RICE
375g brown basmati rice
2 x 400g cans mixed beans, drained and rinsed
100g runner beans, cooked
1 small red onion, finely sliced
2 red capsicums, deseeded and diced
Zest and juice of 1 lime
2 tsp honey
1 red chilli, deseeded and finely sliced
A small bunch of coriander, chopped
FOR THE CHICKEN SKEWERS
1 green chilli, finely chopped
10 chicken breast fillets, cut into 2cm chunks
2 ripe mangoes, cheeks removed, cut into 2cm chunks
1 large red capsicum, chopped in 2cm chunks
1 ½ tbsp brown sugar
1 ½ tbsp fish sauce
1 Combine the chilli, brown sugar and fish sauce in a shallow dish.
2 Add chicken and stir well to coat evenly. Refrigerate for at least 30 minutes.
3 Cook the rice following the packet instructions. Allow to cool.
4 Once cold, combine in a bowl with the canned beans, runner beans, onion and red pepper.
5 Mix the lime zest and juice, honey and chilli in a bowl. Pour over the rice mixture and mix well, then season to taste. Set aside.
6 Preheat a grill or barbecue to high.
7 Remove the chicken from the refrigerator.
8 Thread the chicken, mango and capsicum onto skewers.
9 Cook, turning occasionally, for 6 minutes or until the chicken is cooked through.
10 Stir through the coriander leaves through the rice and set out on to plates.
11 Top with the chicken skewers and serve.