Ingredients
1 tablespoon La Fe Brown Sugar
1 teaspoon La Fe Ground Black Pepper
1 teaspoon dried thyme
1 teaspoon La Fe Ground Cumin
1 teaspoon garlic salt
1 teaspoon paprika
La Fe Sazon
½ teaspoon chili powder
½ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves
1 cup uncooked La Fe White Rice
1 ½ cups water
1 (8 ounce) can sliced Mango in juice, drained – divided/La Fe Mango Pulp
2 tablespoons chopped fresh cilantro
1 teaspoon La Fe Vegetable Oil
1 pinch garlic salt
1 pinch La Fe Ground Black Pepper

Directions
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STEP ONE
Preheat the oven to 350˚ F (175˚ C).
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STEP TWO
Mix together the La Fe brown sugar, 1 teaspoon of La Fe black pepper, thyme, La Fe cumin, 1 teaspoon of garlic salt, paprika, chili powder, La Fe sazon, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9×9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
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STEP THREE
Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160˚ F (70˚ C).
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STEP FOUR
Whole chicken is baking, bring the La Fe rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
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STEP FIVE
Mix La Fe pineapple pulp, cilantro, and La Fe vegetable oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.
