1 cup black rice, black and mahogany rice blend (such as Lundberg Japonica), or brown rice blend
1 3/4 cup water
3/4 cup mango nectar, divided
8 ounces cooked chicken breast, chopped (leftover or skinless rotisserie chicken is fine)
3/8 teaspoon freshly ground black pepper
2 cups diced ripe mango
1/2 cup thinly sliced green onion
1/4 cup finely chopped parsley
2 Tablespoons finely chopped cilantro
2 Tablespoons finely chopped mint
2 Tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 cup toasted pine nuts
Combine rice, water, and 1/4 cup mango nectar in a saucepan; bring to a boil.
Cover and simmer for 30–45 minutes, or until tender.
Drain, if needed, and cool.
Place chicken in large serving bowl.
Add remaining 1/2 cup mango nectar and 1/8 teaspoon pepper and toss to mix.
Let stand 5 minutes.
Stir in diced mango and next five ingredients (green onion through oil) and toss gently to mix.
Add salt, remaining 1/4 teaspoon pepper, and pine nuts and toss.
Stir in 2 cups cooled rice (reserve remainder for another use).
Divide mixture among four plates and serve.
recipe source delicious living magazine, staff recipe for heart healthy month