Caribbean Rice

2 Cups long grain rice

2 TBL Cilantro

1 can coconut milk

1 can of chicken broth

olive oil

Juice of one lime

Heat olive oil in pan. Cook rice in oil until lightly browned. Carefully add coconut milk and chicken broth, bring back to a boil. Cover, reduce heat and simmer for 14 minutes or until all of liquid is absorbed. Remove from heat and let sit for 5 minutes. Add cilantro and lime juice and fluff with a fork.

Chicken with Mango Salsa

6 boneless chicken breasts

2 mangoes - chopped

Juice of one orange

Juice of 2 Limes

2 cups of chopped pineapple with juice

2 TBL chopped cilantro

1 - 2 peppers (your choice, however spicy you like it) - chopped

1/4 cup red onion - chopped

Mix all ingredients except chicken together. Place have of mixture in bag with Chicken and marinate for 2-4 hours. Remove chicken from marinade (discard marinade) and bake on 350' for 30 minutes. Serve with remaining Mango Salsa.