By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
745 cal · 30 min
Rice & Peas with Mango Chicken
Recipe GLPR81eedc5f8a2114
Tender grilled chicken breasts glazed with a tangy mango chutney, lime, and oil sauce, served over coconut-infused rice cooked with kidney beans, peas, and aromatic thyme. A vibrant, protein-packed Caribbean-inspired main course that comes together in 30 minutes.
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Ingredients
2 tablespoons olive oil, divided
1 medium onion, diced
4 cloves garlic, minced
1½ cups long-grain white rice
1 can (15 oz) kidney beans, drained and rinsed
2 cups vegetable or chicken stock
1 cup unsweetened coconut milk
Salt and black pepper to taste
2 sprigs fresh thyme
1 cup frozen petit pois (small green peas)
6 tablespoons mango chutney
Zest of 2 limes
Juice of 2 limes
4 skinless chicken breasts (about 6 oz each)
Directions
In a large frying pan or wide skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened and fragrant.
Add the minced garlic to the pan and stir for about 30 seconds until fragrant.
Stir in the rice, coating it well with the oil, and cook for 1 minute.
Add the drained kidney beans, pour in the stock and coconut milk, and season generously with salt and pepper. Stir to combine.
Bring the rice mixture to a boil over high heat, then reduce the heat to low, cover the pan with a lid, and simmer gently for 25 to 30 minutes until the rice is tender and the liquid is absorbed.
While the rice cooks, prepare the mango glaze: in a small bowl, combine the mango chutney, lime zest, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper. Set aside.
Heat a large griddle or frying pan over medium-high heat. Lightly brush one side of each chicken breast with a small amount of the mango mixture.
Place the chicken breasts on the hot griddle, glazed side down, and cook for 5 minutes until charred and marked. Brush the tops lightly with more mango mixture, then flip and cook for another 5 minutes until the second side is charred and the chicken is cooked through (internal temperature of 165°F). Transfer the chicken to a plate to rest for 3 to 5 minutes.
When the rice has about 3 minutes of cooking time remaining, add the thyme sprigs and frozen petit pois. Stir gently and continue cooking until the peas are heated through and rice is tender.
Remove the thyme sprigs from the rice and fluff with a fork. Warm the remaining mango sauce in the griddle pan over medium heat for 1 to 2 minutes.
Divide the rice and peas among four serving plates. Top each portion with a chicken breast and drizzle with the warm mango sauce. Serve immediately.
Comments
This one-pot dish sources easily from any Charlotte grocer—chicken breast, white rice, canned kidney beans, and frozen peas are standard stock at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. The real cost driver is coconut milk and mango chutney, which together add $3–4 to a $12–14 meal, pushing cost per serving to around $3.50–3.75, higher than a straight stir-fry but justifiable for the depth. The stated 30 minutes is honest if you use store-bought stock; ignore it only if you're making stock from scratch. It's genuinely low-fuss, reheats without breaking, and the tropical citrus-and-mango profile lands well against North Carolina's coastal and Caribbean influences, though it lacks the collards or local shrimp that would make it regional. A solid weeknight repeat once you stock coconut milk.
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