Ingredients (Serves 4):
- 1 cup Basmati rice
- 1 cup chicken stock
- 3/4 cup Coconut Milk
- Kosher salt and black pepper
- 1 lb. Ground Chicken
- 1/2 Chopped Red Onion
- 1/2 Chopped Red Bell Pepper
- 1 tbsp. Canola Oil
- 1 1/2 tbsp. Soy Sauce
- 2 tsp. Jerk Seasoning
- 2 chopped Garlic Cloves
- 1 tsp. Jarred Fresh Ginger
- 3/4 cup chopped Mango
- 1/4 cup chopped fresh Cilantro leaves
- Butter lettuce leaves, for serving
Directions:
- Combine basmati rice, chicken stock, coconut milk, and 1/2 teaspoon kosher salt in a medium saucepan.
- Bring to a boil. Reduce heat to low. Cover and cook until liquid is absorbed, 14 to 16 minutes.
- Meanwhile, cook ground chicken, red onion, and red bell pepper in 1 tablespoon Canola Oil in a large skillet over medium-high heat until chicken is cooked through, 5 to 6 minutes.
- Stir in soy sauce, jerk seasoning, chopped garlic cloves, and fresh ginger.
- Cook until fragrant, about 1 minute.
- Fold in mango and cilantro.
- Season with kosher salt and black pepper.
- Serve rice and chicken mixture in butter lettuce leaves.