Mexi-Rice Salad - cooking recipe

Ingredients

2 1/4 cups chicken stock
1 (6 ounce) box UNCLE BEN'S(R) Brown Rice & Quinoa Roasted Red Pepper
1 (15 ounce) can black beans, rinsed and drained
1 avocado - peeled, pitted and diced
1 mango - peeled, seeded and diced
1 canned chipotle chile in adobo sauce, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice, or more to taste

Preparation

Combine chicken stock, rice, and seasoning packet in a saucepan; stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat; allow to cool about 20 minutes. Refrigerate until chilled through.
Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.