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.