What's that smell?

Tomato-Mango Rice

Lunch is always a chore for me. During the week, it’s just me and Henry, and he doesn’t always like to try something new. Sometimes I think if I make one more peanut butter and jelly sandwich, I may try to drown myself in the jar of jam. Today, as I was rummaging through the fridge looking for something tastefully pleasing to the both of us, I came across a mango I had forgotten about. It was ripe, but not bad yet. My recipe wheels began spinning. So, I grabbed the mango, and the tomato and basil left over from my Saturday lunch, and got to chopping. (I like to use the big, beautiful basil leaves for my ribbons, but since I was chopping, this recipe gave me a chance to use up the less visually pleasing leaves.) A few minutes, and some chopped produce later, I finally decided to pair my offerings with rice. Just the thought of the sweet combination (and the licoricey smell that was filling my kitchen from the basil) made my mouth water. I would have loved to throw some feta cheese in this, but, alas, I did not have any. I might get some to put with the leftovers. Bon Appetit.

• 1c rice - uncooked
• 2 1/4c chicken stock
• 2tbsp olive oil
• 1 mango - peeled and chopped
• 1 tomato - peeled and copped
• 6-8 basil leaves - chopped
• salt
• pepper

Combine chicken stock, rice, and olive oil. Bring to a boil. Follow package directions for simmering heat and cooking time (usually 10-20 minutes). After removing from heat, let rice sit for 5 minutes. Add salt, pepper, and basil. Stir to combine. Add mango and tomato, toss. (If you decide to use feta cheese, add that with the mango and tomato.)