Cuban Chicken and Rice Bowls with Mango Salsa

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces. In a bowl, toss the chicken pieces with the 2 tbsp Olive Oil and the 2 tbsp Cuban Seasoning until evenly coated.
2. 2Combine the 1.5 cups Yellow Rice and the 3 cups Chicken Broth in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
3. 3While the rice is cooking, heat a 30.48 cm skillet over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 74°C.
4. 4Prepare the mango salsa: Peel and dice the 1 large Mango. Finely dice the 0.5 medium Red Onion. Finely chop the 0.25 cup Cilantro. If using, finely mince the 1 small Jalapeno. In a medium bowl, combine the diced mango, diced red onion, chopped cilantro, and minced jalapeno (if using).
5. 5Add the 2 tbsp Lime Juice to the mango salsa mixture and stir gently to combine.
6. 6Fluff the cooked yellow rice with a fork. Divide the rice among four bowls. Top the rice with the cooked chicken and a generous portion of the mango salsa. Serve immediately.

Substitutions