Ingredients
1 1/2 c. RICE
1 lb. boneless
c. plus 1 tablespoon cooking oil
1 1/4 tsp. salt
3/4 tsp. fresh-ground black pepper
3/4 c. Chopped red onion
1 mango
1 avocado
3 1/2 tbsp. lime juice (from about 2 limes)
3/4 c. Chopped cilantro
Preparation
Step 1In a large pot of boiling, salted water, cook the rice until just done, 10 to 15 minutes. Drain. Rinse with cold water. Drain thoroughly.Step 2Coat the chicken with the 1 tablespoon oil. Season with 1/4 teaspoon each of the salt and pepper. Heat a grill pan over moderate heat. Cook the breasts until just done, 4 to 5 minutes per side. Alternatively, heat the tablespoon of oil in a large frying pan and season and cook the chicken as directed above. When the chicken is cool enough to handle, cut it into 1/2-inch dice.Step 3Toss the rice with the chicken, onion, mango, avocado, the 1/3 cup oil, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, the lime juice, and cilantro.Step 4Wine Recommendation: With its fruit, richness, and flavor, Australian sémillon will match this dish blow for blow.
