Easy Mango Chicken and Rice

So easy. So good. So Carribbean. This will definitely be a staple around here this summer.

EASY MANGO CHICKEN AND RICE

1/2 lb skinless, boneless chicken breast

Cumin to taste

Lemon Pepper to taste

1/2 can corn, drained

1/2 can black beans, drained and rinsed

1 cup Mango Salsa

Put chicken in a small crock pot. Add spices and about 1 cup chicken broth. Cover and cook until tender (I cooked it for about 2 hours on high, turned down to low for less than an hour.......If you increase the recipe, you may need more cooking time). Shred chicken on a plate. Remove about half of the broth and set aside. Return the chicken to the crock pot.

Add corn, beans, and salsa. More salsa can be added to taste. If mixture seems dry, add some of the reserved juices.

Serve over coconut jasmine rice (I used half a can of coconut milk in the water). Garnish with cilantro or parsley.

This recipe would make 3 large or four smaller servings.

**Substitute regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

MANGO SALSA

20 oz jar mango slices, diced

1 1/2 tsp minced garlic

1/4 cup finely minced red onion

1/2 c red pepper, chopped

1 Tbsp chopped cilantro

2 Tbsp rice vinegar

Mix together. Keep refrigerated. Makes 2-3 cups.