1 tbsp vegetable oil 15 ml
1/4 cup diced onion 50 ml
6 oz boneless skinless chicken breast, 175 g
chopped
1/4 cup long-grain brown rice, rinsed 50 ml
1/2 cup low-sodium chicken stock 125 ml
1/2 cup diced peeled mango 125 ml
1. In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender but not browned, about 5 minutes. Add chicken and cook, stirring, until lightly browned, about 7 minutes. Stir in rice and cook for 1 minute more. Stir in stock and mango; bring to a boil. Cover, reduce heat and simmer until rice is tender and chicken is no longer pink inside, about 40 minutes. Let cool.
2. Transfer to blender and puree on high speed to desired consistency.
1/4 cup diced onion 50 ml
6 oz boneless skinless chicken breast, 175 g
chopped
1/4 cup long-grain brown rice, rinsed 50 ml
1/2 cup low-sodium chicken stock 125 ml
1/2 cup diced peeled mango 125 ml
1. In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender but not browned, about 5 minutes. Add chicken and cook, stirring, until lightly browned, about 7 minutes. Stir in rice and cook for 1 minute more. Stir in stock and mango; bring to a boil. Cover, reduce heat and simmer until rice is tender and chicken is no longer pink inside, about 40 minutes. Let cool.
2. Transfer to blender and puree on high speed to desired consistency.