Mango garlic chicken with basmati rice and salsa

Time needed:  30 minutes.


Ingredients:

• 1 pound skinned boneless chicken breasts, cut into long strips. (You can buy chicken tenders or medallions so they are already sliced, but regular breasts work fine since you can just cut them into strips.)
• 3 cups white basmati rice.
• 1/4 cup of fresh cilantro - chopped.
• 1 mango - sliced/cubed/whatever.
• 3 cloves of garlic - thinly sliced.
• Olive oil - about 3 tablespoons, or just enough to coat the saute pan in which you'll be cooking your chicken.
• Salt/pepper.
• 2 cups salsa.
• 1 fresh jalapeno (don't you dare use jalapenos out of a jar or a can).

Instructions:

• Wash chicken thoroughly.
• Coat your saute pan in olive oil and turn your heat on low/medium. After about 30 seconds, distribute chicken pieces evenly around the pan. Salt and pepper the pieces on the side that's up. Cover the pan and continue to simmer. Every 3 to 4 minutes you are going to come back to your chicken and turn the pieces. You will do this until they are browned perfectly. Should only take about 15-20 minutes depending on the type of pan you're using and your stove top.
• Boil about 3 cups water, salted. Once water comes to a boil, add about a tablespoon of butter until it's melted. Add basmati rice, stir. (Depending on the bagged basmati rice you buy, the water to dry rice ratio might vary so be sure to check the directions on the bag to make sure it's correct. Also, don't use margarine because that's disgusting. Use real butter.) Cover pan and cook on low/medium heat. Come back to stir/turn over your rice about every 3-4 minutes. (After your turn your chicken, check your rice - easy.)
• Turn your chicken over onto the other side. Salt and pepper the new side. Add the sliced garlic pieces.
• After you have turned your chicken a few times and the pieces are starting to get slightly golden, add the mango to the pan with the chicken. Make sure you still have enough olive oil in the pan. You don't want to burn anything, so if things are looking dry in the saute pan, add another tablespoon or two of olive oil.
• Add salsa and the sliced fresh jalapenos to another saute pan and sim on low/medium heat. Stir to ensure jalapenos are mixed into the salsa well. Cover.
• Keep checking chicken until it is browned on both sides.
• Keep checking rice until the texture is soft.
• Once done, remove chicken and rice from heat. Dish up chicken on plates and top with your garlic and mango mixture, side with the rice and salsa. Top the rice with the fresh chopped cilantro.
• Done.