Hey everyone! Welcome back for another delicious recipe!! Someone donated some Champagne Mangoes to my work so I nabbed some and decided to add it to this dish! Our local Farmer’s Market has re-opened for the summer but they don’t have vegetables yet. Just plants. So I had to get the ingredients at the store. But soon I can get them at the Farm Market and that makes me happy! So today we need some rice, cilantro, pinto beans, pico de gallo, zucchini and yellow squash, a lime, an avocado, and red cabbage. I was going to make my own pico but decided to just add the mango to the store bought one. I’m easing back into the cooking thing after surgery and I don’t want to do too much. I was curious what the difference was between red cabbage and radicchio, so I Googled it. They look very similar. According to AI, they are from different familiies. Red cabbage is mild, slightly sweet and similar to green cabbage. Radicchio is bitter and peppery. Red cabbage is also more tightly packed and dense. The leaves are crunchier than radicchio. All-in-all, I really like radicchio and I am now a fan of red cabbage too!
For the seasoning we need garlic powder and chili powder and ground cumin. Mix these together in a small bowl and set aside.
Champagne mangoes taste pretty much the same as regular mangoes. I couldn’t tell the difference. Dice up the mango and set aside. Peel the avocado and slice it up. Set that aside as well.
Start the rice cooking early if you are using brown rice. It takes a while. In a pan cook the zucchini and yellow squash. When they are done cooking, season them with the mixture you set aside earlier.
The rice is the base for the dish. Before you remove it from the pan, stir in lime juice to season it. Warm the beans in a pan for few minutes. Add the zucchini, squash, beans, and sliced up avocado on top of the rice.
Add the chopped up cabbage. Top with the pico, the mango, and some cilantro. Garnish with a slice of lime and enjoy!!
