This Mango Salsa Chicken and Rice is a flavorful meal made with 6 ingredients in ONE pot and is packed with flavor! Just dump and simmer — ready in just over 30 minutes.
Want more one-pot dinners? Check out this One Pot Chicken Stew, One Pot Chicken Fajita Pasta, and One Pot Caprese Chicken and Rice!
Table of Contents
If you’re craving something fresh, flavorful, and easy, this Mango Salsa Chicken and Rice is about to be your new go-to.
It’s the perfect combination of juicy chicken, fluffy rice, and sweet mango salsa, all made in just one pan. Then, it’s topped with melty cheese for even more flavor.
Whether it’s a busy weeknight or a laid-back weekend, this healthy meal is guaranteed to be a hit at the dinner table!
Why you’ll love this salsa chicken recipe:
- Perfect for busy nights: The whole dish comes together in 35 minutes, making it the perfect meal for busy nights.
- Easy cleanup: This recipe uses one pot, so you won’t have a ton of dishes to do!
- Flavorful: This recipe uses simple ingredients that produce an amazing flavor without overcomplicating things!
One-pot Mango Salsa Chicken and Rice ingredients:
- Oil: Use any type of neutral cooking oil to sear the chicken.
- Boneless skinless chicken breasts: If you have super large chicken breasts, you can pound them until they’re at an even thickness. You could also use boneless skinless chicken thighs if you prefer!
- Red bell pepper: Adds a pop of sweetness and color. You could really use any color of bell pepper you like, or add in other vegetables!
- Chicken broth: Helps cook the rice in the skillet.
- Mango salsa: Jarred mango salsa is one of my pantry obsessions, and even though I have this copycat Mango Salsa recipe right here, I just don’t always have the time to whip up a pot of salsa!
- Long grain white rice: The perfect rice for this dish because it stays fluffy and absorbs the broth without getting mushy.
- Shredded cheese: Melts over the chicken for a creamy, cheesy finish. Cheddar or mozzarella both work great!
How to make this one pan Chicken and Rice:
This whole dish is made in one pot and is ready in a little over half an hour! For the full list of recipe instructions, scroll down to the recipe card below.
- Heat some oil in a large skillet over medium high heat. Sear the chicken until golden brown.
- Add the chopped red bell pepper to the skillet and sauté until slightly softened.
- Pour in the chicken broth and mango salsa, then bring it to a boil. Stir in the rice, salt, and pepper, then nestle the chicken back into the pan. Cover and let it cook until the rice is tender.
- Uncover the skillet, stir the rice, and sprinkle cheese over the chicken. Cover again and let it rest for a few minutes so the cheese melts.
Variations and Substitutions
- Add beans: After the rice has cooked, add some drained and rinsed pinto beans or black beans for some extra fiber.
- Dairy-free: To make dairy-free, substitute a dairy-free cheese or omit.
- Add more veggies: Feel free to bump up the veggies, like mushrooms, spinach, zucchini, squash, or anything else you like! Keep in mind that quicker cooking vegetables should be added closer to the end of the cooking time.
- Salsa: Use another salsa as long as it is the same amount — regular tomato salsa, spicy, peach — get creative!
- Toppings: Feel free to mix up the cheese or add other toppings! Avocado, lime wedges, green onions, and cilantro are all great options.
How to store leftovers:
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to a month and thaw in the fridge overnight before reheating.
To reheat, microwave in 30-second increments until the dish is warm!
More chicken and rice recipes you’ll love!
- 20 Minute Ham and Pineapple Rice — another easy, one pan meal.
- 7 Ingredient Chicken and Rice Bake — just a few ingredients!
- Chicken Rice Soup — cozy, comfort food.
- Slow Cooker Chicken and Rice — perfect for busy days!
- One Pot Teriyaki Chicken, Rice and Vegetables — a reader favorite!
Mango Salsa Chicken and Rice
written by Ashley Fehr
Ingredients
- 1 tablespoon oil
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 red bell pepper (finely chopped)
- 1½ cups low sodium chicken broth
- 1 jar prepared mango salsa (415ml or 14oz)
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup long grain white rice (converted for best results)
- 1 cup shredded mozzarella or cheddar cheese
Instructions
- Heat oil in a large skillet over medium-high heat. Add chicken breasts, season lightly with salt and pepper, and sear on each side just until golden, about 3-4 minutes per side.
- Remove chicken and cover to keep warm.
- Add peppers to pan and cook for 2-3 minutes until crisp tender.
- Meanwhile, rinse your rice thoroughly.
- Add broth and salsa to skillet with peppers and bring to a boil. Stir in rice, salt and pepper, then nestle chicken breasts down into the rice. Cover and reduce to medium-low to simmer for 13-16 minutes, until rice is al dente.
- Uncover, stir rice, and sprinkle cheese over chicken. Cover and let rest for 5 minutes before serving.
Notes
- You can absolutely make this with regular tomato salsa but I highly recommend mango if you can find it!
- Feel free to add extra veggies in here! Saute firmer ones with the peppers, and add frozen with the rice.
Nutrition Information
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Jeanne M says
Not wanting to beat a dead horse here but in cooking plain rice, not converted, do I need more liquid? Also, would brown rice work?
Thanks
Ashley Fehr says
You don’t need more liquid for regular long grain rice. I would add 1/2 cup additional liquid for brown rice and it will take quite a bit longer.
Avondarcye says
Not a chicken breast fan, can I used bonelss thighs?
Ashley Fehr says
Absolutely!
Elizabeth Cooper says
Did the recipe change? The instructions used to be to cook the rice for part of the time without the chicken and now it says to add the chicken when you add the rice.
Ashley Fehr says
Hi Elizabeth! No the recipe has not changed.
Melissa says
I loved this! Quick and easy weeknight dinner after a long workday. Very yummy. Leftovers will be great for lunches. I will definitely make this again!
Melissa says
I meant to give five stars!
Ashley Fehr says
Thank you for your review!
iris carnes says
I found it was a little on the bland side it need more flavor.
Ashley Fehr says
It may be the salsa you are using then.
Rhonda Rowan says
Ashley if I use regular rice, long grain white and NOT instant, will that work. I read about converting rice and I don’t want to do that.
Thanks!
(I always love trying your recipes!)
Ashley Fehr says
Hi Rhonda! The converted rice is a long grain white rice you can buy at the grocery store, and you can easily swap regular long grain rice here — it may just cook a little more quickly. Converted or parboiled rice is more nutritions and easier to cook.
Josephine B says
Hi Ashley, I haven’t tried this recipe as yet, but really wanting to try it soon. My problem is I’d like to know what is “converted rice”? I live in Australia and have never heard of it.
Cheers,
Josephine.
The Recipe Rebel says
Hi Josephine, it’s also known as parboiled rice but you can just use long grain white rice. Hope you enjoy it!
Kristen says
Loved this! So easy and turned out great.
Ashley Fehr says
Thanks Kristen!
Kat says
I love one pan meals! Will try this recipe next.
Can you share what brand and what size the pan you are using is?! Please!
Ashley Fehr says
Thanks! It is The Rock by Starfrit, 12″ but quite deep
Jill says
The rice did not cook. I left it for another 10 minutes and still not cooked. What did I do wrong?
Ashley Fehr says
Did you use converted long grain white rice? Without knowing what kind of rice you used it’s difficult for me to say
Ashley says
Hello!
I am extremely excited to try this recipe, however I am unable to find Jarreds Mango Salsa anywhere. Where do you purchase it?
Ashley Fehr says
I use Newtons Own Mango Salsa, but any kind of jarred mango salsa will work just fine. You can even use regular salsa in a pinch 🙂
Zadie Lamance says
Costco carries it.
Kerry says
So delicious and simple!
Ashley Fehr says
Thanks Kerry!
Elizabeth says
This was delicious – made exactly as written except used Peach Salsa (couldn’t find Mango) and it was yummy. My young boys (3 and 8) gobbled it up. Also great as leftovers the next day.
Ashley Fehr says
Thanks Elizabeth!
Barb Paridon says
Hello Ashley. Made this for dinner and hubby loved it! Would like to make for company dinner but don’t know what side dishes would work best for it.
Can you please give me some suggestions?
Thank you.
Ashley Fehr says
Hi Barb! I’m so glad! I think veggies or salad would be really great with this, as there aren’t a ton in the recipe. Something light and fresh would be great, or even chips and salsa or beans on the side
Jaime says
Hi
Can you use boil in a bag rice for this recipe?
Ashley Fehr says
I wouldn’t, as the ratio to rice and water will be off.
Brianna says
Ashley,
This looks delicious, and will be one of the next dishes that I will be making!! I just have a question that I’m sure you can answer. When I cook a chicken and rice dish, which I usually use a packaged rice, and add veggies, and chicken which I’ve cooked in another way, I like to cube the chicken before I add it. So, my question is after I brown chicken, can I cut it up and add it to the salsa and rice for the remainder of cooking? The only thing is, how much would it change the time of cooking? Or do you not recommend it because it would throw off the whole time all together?
Thanks,
Brianna
Ashley Fehr says
Hi Brianna! That would definitely work! You can even cut it up before you brown it, give it a quick brown in the pan and then leave it in and continue with the recipe. The cook time is based on the rice, so cubed or whole chicken breasts won’t affect it.
Brianna says
Ok, thank you….. will try to remember to take pic & post on FB!!