Directions:
- In a 3- to 4-quart pan over medium-low heat, stir pecans often until lightly browned, 3 to 4 minutes. Pour into a small bowl.
- In the same pan, cook rice in water as directed on package, until tender to bite, about 25 minutes. Reserve seasoning packets for another use.
- Meanwhile, slice mango lengthwise down each side of pit to remove fleshy cheeks. On the flesh side of each cheek, cut down to the peel (but not through it) in a crosshatch pattern to make 3/4-inch cubes. With a large metal spoon, scoop cubes from peel. Also trim fruit off pit and dice it.
- Mix mango nectar and vinegar. Add to warm or cool rice and mix lightly. Add pecans, mango, chicken, and chopped mint; gently mix. Add salt and pepper to taste.
- Spoon into bowl and garnish with mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3560.46 Kcal (14907 kJ) | ||
| Calories from fat | 2634.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 292.72g | 450% | |
|---|---|---|---|
| Cholesterol | 615.16mg | 205% | |
| Sodium | 399.35mg | 17% | |
| Potassium | 2674.59mg | 57% | |
| Total Carbs | 158.53g | 53% | |
| Sugars | 88.97g | 356% | |
| Dietary Fiber | 30.36g | 121% | |
| Protein | 91.31g | 183% | |
| Vitamin C | 213.1mg | 355% | |
| Vitamin A | 3.9mg | 130% | |
| Iron | 477.9mg | 2655% | |
| Calcium | 368.6mg | 37% | |
| Amount Per 100 g | |||
| Calories | 242.83 Kcal (1017 kJ) | ||
| Calories from fat | 179.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 450% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 205% | |
| Sodium | 27.24mg | 17% | |
| Potassium | 182.41mg | 57% | |
| Total Carbs | 10.81g | 53% | |
| Sugars | 6.07g | 356% | |
| Dietary Fiber | 2.07g | 121% | |
| Protein | 6.23g | 183% | |
| Vitamin C | 14.5mg | 355% | |
| Vitamin A | 0.3mg | 130% | |
| Iron | 32.6mg | 2655% | |
| Calcium | 25.1mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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