Cooking Instructions:
- 3 cups cooked Lundberg® Sweet Brown Rice
- 1 tbsp. oil
- 1 cup bottled peanut sauce plus extra for dipping
- 2 (6-10 oz.) packages refrigerated, grilled chicken strips, cut into 1/2 inch pieces or 3 cups cubed, grilled chicken breasts
- 1 1/2 cups diced, peeled mango
- 1 cup julienne red bell pepper strips
- Salt and pepper to taste
- 12 whole large leaves Boston or iceberg lettuce
Heat
oil in large non-stick skillet over medium heat; add cooked rice.
Lightly saute rice, stirring frequently about 3 minutes. In large bowl,
combine rice, peanut sauce, chicken, mango and bell pepper; toss to
coat. Season with salt and pepper. Arrange lettuce leaves on large
platter. Spoon rice mixture into center of each lettuce leaf and roll
around filling to eat. Serve with additional peanut sauce for dipping,
if desired. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer