Mango Chicken with Brown Rice

2 1/2 cups water
2 teaspoons salsa
1 cup brown rice
2 tablespoons sesame seeds
1 teaspoon olive oil
1 pound boneless, skinless chicken breast tenderloins
4 cloves garlic, minced
1/4 teaspoon ginger
1/4 teaspoon fresh ground black pepper
1 mango, peeled and diced into 1/4-inch pieces
3 medium on-the-vine tomatoes, chopped into 1/2-inch pieces
juice from 1/2 lime

In medium-sized saucepan, bring water and salsa to a boil. Add rice and
simmer over low heat for about 25 minutes or until rice is done. Toast
sesame seeds in medium non-stick skillet over low heat (about 3 minutes)
until golden brown. Sprinkle onto a plate to cool. Pour olive oil into
pan, swirl and add chicken tenderloins. Sprinkle garlic, ginger and black
pepper over chicken and increase heat to medium. Cook for about 4 minutes
and turn all pieces over, while stirring garlic around to avoid burning.
Add diced mango to pan, evenly spooning it around and over the chicken
pieces. Saute mango for about 2 minutes, stirring occasionally. Add
tomatoes and squeeze lime juice over top. Simmer for about 5 minutes,
until tomatoes are hot and mango is juicy. Serve over rice.

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