Ingredients

2 cups rotisserie chicken, cut in bite-size pieces
2 tablespoons butter
1/2 cup slivered almonds
1 cup jasmine rice
2 cups chicken stock
1/4 cup chopped cilantro
1/2 cup sliced scallions
1/2 cup canned black beans, rinsed and drained
1/2 cup diced avocado
1/2 cup diced red bell pepper
Mango Mojo Dressing: recipe follows
2 rings red bell pepper for garnish
Sprig cilantro for garnish

Melt butter in a large saucepan over medium heat. Add almonds and saute until golden. Add rice and cook 1 minute more. Stir in chicken stock, cover pan and simmer about 20 minutes until rice is cooked. Mix in cilantro, chicken, scallions, beans, avocado and bell pepper. Drizzle chicken mixture with half the Mango Mojo Dressing and toss. Spoon onto serving dish and garnish with red pepper rings and cilantro sprig. Pass remaining dressing. Makes 4 servings.

Mango Mojo Dressing:
1 teaspoon cumin seeds
3 cloves peeled garlic
1 small hot red chili, stemmed and seeded
1/2 teaspoon salt
1/4 cup olive oil
1/2 mango, peeled and cubed
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice

Directions

Place cumin seeds in a heavy small skillet over medium high heat and toast until fragrant, about 2 minutes. In mini-food processor, place cumin seeds, garlic, chili and salt. Add olive oil, mango, orange juice and lime juice. Return mixture to skillet and heat until warm.