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Ambassador [Associate]
Ambassador [Associate]
  • 703 calories
  • 35 min
  • 4 servings


  • 1 cup basmati rice
  • 2 (15 oz) cans black beans
  • 32 fl oz chicken or vegetable broth
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 jalapeño pepper
  • 2 limes
  • 2 mangoes
  • 2 red bell peppers
  • 1 lb sweet potato
  • 1 medium yellow onion
  • cayenne pepper
  • cinnamon, ground
  • cumin, ground
  • extra virgin olive oil
  • salt


  1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.
    • 1 cup basmati rice
    • 2 cup water
    • ½ tsp salt
  2. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  3. Wash and dry the fresh produce.
    • 2 red bell peppers
    • 1 lb sweet potato
    • 2 mangoes
    • 1 small bunch green onions (scallions)
    • 1 small bunch cilantro
    • 1 jalapeño pepper
    • 2 limes
  4. Drain and rinse beans in a colander; set aside to drain further.
    • 2 (15 oz) cans black beans
  5. Peel and small dice onion. Peel and mince garlic.
    • 1 medium yellow onion
    • 4 cloves garlic
  6. Preheat a large pot over medium-high heat.
  7. Seed and small dice bell peppers.
  8. Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, and bell pepper; cook, stirring occasionally, until veggies begin to soften, about 4 minutes.
    • 2 tbsp extra virgin olive oil
  9. Meanwhile, peel and chop sweet potatoes into ½-inch pieces. Add to the pot with the veggies along with the beans, broth, and spices. Stir and bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until potatoes are fork-tender, about 10 minutes.
    • 32 fl oz (4 cups) chicken or vegetable broth
    • 1 tsp salt
    • ½ tsp cinnamon
    • ¼ tsp cayenne pepper
    • ¼ tsp cumin
  10. Peel mangoes and slice the flesh away from the pit, starting with the flat sides; small dice and place in a medium bowl.
  11. Trim and mince green onions; add to the bowl with the mango.
  12. Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  13. Quarter jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
  14. Juice limes into the bowl and stir to combine the salsa.
  15. To serve, divide rice, stew, and mango salsa between bowls. Enjoy!

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • large pot
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • stirring spoon
  • vegetable peeler