5 tablespoons olive oil
3 cups sweet potato or red yam, minced
2 cups red onion, minced
1 cup green pepper, diced
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
3 cups sweet potato or red yam, minced
2 cups red onion, minced
1 cup green pepper, diced
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
Heat oil in large sauté pan. Add remaining ingredients and sauté until vegetables are soft.
6 cups cooked long grain white rice
2 cups black beans, canned, rinsed, drained
1 small jalapeno pepper, roasted, seeded, minced
1 tablespoon curry powder
1 teaspoon allspice
Add to vegetable mixture. Stir to combine.
1 cup mango, cut into chunks
Add to rice. Stir gently to combine.
1/3 cup olive oil
1 tablespoon lime juice
1 teaspoon cumin, ground
1 teaspoon crushed red pepper
salt and ground black pepper to taste
Combine; reserve.
12 chicken breasts
Preparation
Split and stuff each breast with rice. Tie with twine. Reserve leftover rice. Baste often with olive oil mixture. Bake until chicken is no longer pink and juices run clear. Serve chicken breast on a bed of rice and sliced bananas, if desired.
