This Caribbean taste sensation blends ginger, jalapeño pepper and curry powder with black beans and rice. An all time spicy favorite you are sure to enjoy.
| 1-1/3 cups | olive oil, divided | 325 mL |
| 6 cups | sweet potato, minced | 1.5 L |
| 4 cups | red onion, minced | 1 L |
| 2 cups | green pepper, diced | 500 mL |
| 1/3 cup | fresh ginger, minced | 75 mL |
| 2 tbsp | garlic, minced | 25 mL |
| 12 cups | cooked U.S. long grain white rice | 3 L |
| 4 cups | canned black beans, rinsed, drained | 1 L |
| 2 | small jalapeño, roasted, seeded, minced | 2 |
| 2 tbsp | curry powder | 25 mL |
| 2 tsp | allspice | 10 mL |
| 2 cups | mango, cut into chunks | 500 mL |
| 2 tbsp | lime juice | 25 mL |
| 2 tsp | ground cumin | 10 mL |
| 2 tsp | crushed red pepper | 10 mL |
| Salt and ground black pepper to taste | ||
| 24 | [about 4 oz/125 g] boneless chicken breasts | 24 |
| sliced bananas [optional] |
In large sauté pan heat 2/3 cup [150 mL] olive oil over medium-high
heat. Add sweet potato, red onion, green pepper, ginger, and garlic; sauté until
soft. Add rice, black beans, jalapeño pepper, curry powder and allspice;
stir to combine. Add mango to rice mixture; stir gently to combine.
In separate bowl combine remaining olive oil, lime juice, cumin, crushed red
pepper, salt and ground black pepper; set aside.
Split and stuff each breast with rice mixture. Tie with twine. Reserve leftover
rice. Bake chicken in 350°F [180°C] oven, basting often with olive oil
mixture 35-40 minutes or until chicken is no longer pink and juices run clear
when pierced. Serve chicken breast on bed of remaining rice and sliced bananas,
if desired.
YIELD: 24 SERVINGS
Source www.riceinfo.com