Bean-Rice Salad with Chicken Skewers and Mango

Ingredients

• 200 g green beans (frozen)
• 1 can white beans
• 1 can red beans (optional chili beans)
• 1 onion
• 2 tbsp butter
• 250 g long-grain rice
• 0.75 l boiling vegetable broth
• 1 red bell pepper
• 1 ripe Mango
• Salt
• black pepper (freshly ground)
• 4 chicken breast fillets
• paprika powder
• wooden skewers
• clarified butter (for frying)

Instructions

1. 1.

   Bring salted water to a boil in a pot.

2. 2.

   Cook the green beans in the boiling salted water for about 4 minutes until al dente, then shock them with cold water and set aside. Drain the white and red beans.

3. 3.

   Peel and finely dice the onion.

4. 4.

   Melt butter in a large pot, sauté the onion until translucent. Add the rice and cook briefly until fragrant. Pour in about two-thirds of the broth, stir, and let the liquid absorb. Cover the pot and simmer on low heat for about 20 minutes, adding more liquid if needed and stirring occasionally.

5. 5.

   Meanwhile, pit, peel, and dice the mango into small cubes. Clean the bell pepper and cut it into fine cubes.

6. 6.

   Just before the rice is done, add all beans and the pepper to the pot and warm together briefly.

7. 7.

   Heat clarified butter in a skillet for the skewers.

8. 8.

   Slice the chicken breast fillets lengthwise into about 1 cm thick slices, season around them, and thread onto the skewers. Fry the skewers on all sides in hot fat until golden brown.

9. 9.

   Taste the colorful rice before serving, divide among four plates, arrange the skewers on top, sprinkle with mango cubes, and serve immediately.