RUMBI ISLAND EASY MANGO CHICKEN & RICE

In case you saw this on The Sisters Cafe blog and wondered if you should try it, you should.

{photo and recipe from the Sisters Cafe Blog}

• 4 chicken breasts
• 1 can black beans, drained
• 1 can corn, drained
• 3 cups mango salsa (I used a pineapple mango salsa from Pace, Costco makes a mango salsa that lots of people love)
• lemon pepper
• cumin
  
• cilantro
• jasmine rice
• canned coconut milk

Place chicken in crock pot and season with lemon pepper and cumin. Cook on low until tender and then shred with a fork. Reserve the juices.

Place chicken back in crock pot with beans, corn and salsa till warm. If it looks dry add some more salsa or some of the reserved juices. Garnish with cilantro and serve over coconut jasmine rice.

To make rice just use jasmine rice and substitute coconut milk for all/part of the liquid your rice cooker calls for.

P.S. This made plenty for our family of 5 "real food eaters" to have dinner for 2 nights easy.