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Summer parties with flair
It's a great time to be a fan of grilling. Exciting flavors and fresh ingredients make it easy to give simple summer parties an unforgettable flair. A menu to remember For a menu that goes beyond the basic grilled meat and separate side dishes, think about mixing things up. Side dishes don't have to stay on the side, and the grill enhances the fresh flavor of fruit. The bold flavors of Uncle Ben's new whole grain rice products and fresh mangos make these recipes sumptuously special. Cooking meat and traditional side dish elements together is a convenient way to create a deliciously unexpected dish. Combining chicken in foil with rice, mango and spices on the grill blends the flavors together into a mouthwateringly good, easy to make entrée. Mangos are a great way to bring an unexpected freshness to the menu. With a flavor often described as exotic and luscious, mangos add the taste of the tropics to any dish. And when combined with peppers, cheese and a hint of lime, the result is a tasty dish everyone will be talking about. Topped with lime-spiked guacamole dressing, long grain and wild rice with spinach, tomatoes and whole wheat berries balance with grilled flank steak for a salad that's perfectly suited for summer. Summer cooking is all about the thrill of the grill. Gather friends and family, fire it up and let these easy-to-make and fun recipes be the life of your next party. Chicken With Spiced Mango Rice 4 boneless, skinless chicken breasts, flattened if very thick
Season chicken on both sides with salt and pepper. Stir together rice, mango, onion, pistachios, cranberries and spices in a medium foil pan or on a very large piece of heavy duty foil. Place about 1/3 cup of rice mixture in the center of each chicken breast. Bring in the ends and sides to enclose, then tie with kitchen string to seal in filling. Grill over medium-high heat for 5 minutes on each side, then place chicken on top of remaining rice mixture. Cover with foil or seal foil package, leaving room for air to circulate. Grill for 5 minutes more. If desired, slice chicken into medallions to serve. Serves 4. How to cut a mango 1. Stand the mango on cutting board stem end down and hold. Place knife about 1/4 inch from the widest center line and cut down through the mango just along one side of the seed. Flip the mango around and repeat this cut on the other side. 2. The resulting ovals of mango flesh are known as the cheeks. What's left in the middle is mostly the mango seed. 3. Score parallel slices into the mango flesh, being careful not to cut through the skin. 4. Scoop the mango slices out of the mango skin using a large spoon. View the "How to Cut a Mango" video on www.mango.org. Whole grain goodness --Whole grain foods are low in fat, low in cholesterol and provide vitamins, minerals and fiber, which are the cornerstones for overall good nutrition. They also provide carbohydrates the body needs for producing energy. --Eating whole grains may reduce the risk of heart disease, stroke, cancer, diabetes and obesity. --According to the USDA MyPyramid food guide program, people should eat at least three one-ounce equivalents of whole grains such as bread, rice or cereal every day. When choosing what to eat, look for "whole" before "grain" or "brown" on the ingredient list. Mango Chiles Rellenos Al Carbón 
6 large poblano or Anaheim peppers
Grill peppers and onions over high heat until peppers are well charred and onion is lightly charred. Place peppers in paper bag and fold top over several times; set aside for 20 minutes. Remove peels from peppers by rubbing gently with fingers. Make a slit the length of each pepper and carefully remove seeds and membranes. Place 2 large mango slices and 2 cheese strips inside each pepper. Place on large piece of heavy duty foil and grill over medium heat for 5 to 10 minutes, or until cheese is melted. Remove from grill and keep warm. Chop 1/2 cup mango. Puree grilled onions, remaining mango, lime juice and chipotle pepper until smooth. Season to taste with salt and stir in chopped mango. Puree small amount of mango salsa on each serving plate and top each relleno with additional salsa and snipped cilantro. Serves 6. Grilled Fajita Sun-Dried Tomato Rice Salad with Guacamole Dressing 
1 (6-ounce) package Uncle Ben's Long Grain and Wild Rice Sun-Dried Tomato Florentine
Follow the cooking directions on rice package to cook rice. While rice is cooking, heat grill or broiler. Salt and pepper each side of the meat. Sprinkle 1 teaspoon cumin on both sides as well. In medium bowl, toss sliced onion and green pepper with salt, pepper and 1 teaspoon of cumin. Grill or broil meat, onions and peppers for about 5 minutes on each side. While meat and rice are cooking, prepare dressing. Slice avocado, remove seed and spoon insides into small bowl. Add lime juice, some salt, cilantro, olive oil and vinegar. Combine well with a fork or potato masher until well combined. To assemble the salad, place a handful of chopped lettuce on plate. Top with several heaping spoonfuls of rice mixture, followed by a couple slices of onion and peppers. Of course, don't forget the slices of meat and a generous topping of the guacamole dressing. Serves 8. Serving size: 1 cup of salad and rice and 4 ounces of meat. 8/4/08 Date: 7/25/08
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