Rumbi Island Easy Mango Chicken and Rice

Five Little Chefs – Rumbi Island Easy Mango Chicken and Rice

  Little Chef C wanted to make Rumbi Island Easy Mango Chicken and Rice for dinner. I told her this one was a little different because she would be able to put the chicken and spices in the crockpot then she didn’t need to do anything until dinner time. At lunch time she said, “My chicken takes a long time to cook.”


  The recipe said cumin and lemon pepper to taste. My Little Chefs do not like recipes that say that. “How much?” they always ask. I can’t give them a straight answer. I don’t know. We have never made this before. We talked about it, guessed, and decided on 3/4 tsp each. She liked leveling the cumin with her finger. However, whenever anything gets on her hands it immediately gets on her pants because to  her that is where everything is wiped off! She said, “That was easy, now I wait.”


  At dinner time Little Chef C used two forks to shred the chicken. She was having so much fun and success that Little Chef D wanted to participate. She HAD to have her own plate, forks and chicken.

The chicken was returned to the crockpot, then the corn and beans were added.

Next the mango peach salsa (premade from Costco) was added. Little Chef C needed some assistance so I held the measuring cup while she poured the salsa.

Little Chef C had a hard time stirring it all together. So many colors it looks amazing!

I made some coconut jasmine rice to go under the chicken mixture.

  Little Chef A said, “I think it needs a pinch of pepper.” I agree somewhat with her. It looks amazing, but the flavors are boring. It needs a little more to make it exciting. The rice is the best part unfortunately. It was easy for Little Chef C to make and to shred. All the Little Chefs ate it well.

Rumbi Island Easy Mango Chicken and Rice 
submitted by Melanie
4-5 chicken breasts (boneless and skinless)
1 can corn, dra
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsley, if desired.
*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.


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