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Mango Salsa Chicken and Rice

Prep Time 5 mins
Total Time 35 mins
Servings 4 servings

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This Mango Salsa Chicken and Rice is made with 6 ingredients, in ONE pot, and is packed with flavor! Just dump and simmer. With step by step recipe down below.

mango salsa chicken and rice overhead in large black pan on white background

This Mango Salsa Chicken and Rice is pretty much all of my favorite things in one skillet, and it’s my newest addition to my 6 Ingredient Suppers series!

March is all about 6 Ingredient Skillets and I think it might be my favorite month so far (though I don’t want to hurt January and February’s feelings).

There’s just something about having a back pocket full of 6 ingredient meals that are mostly ready in one pan and 30 minutes that makes me so happy!

If you missed them, this Chicken Fettuccine Alfredo and this Taco Casserole are from the last two weeks!

mango salsa chicken and rice on white plate on marble background with fork and knife

So about this chicken and rice.

We’ve got long grain rice, chicken breasts or thighs, peppers, sweet and tangy Mango Salsa and a melty, cheesy blanket when it’s all done.

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!

I swear you could put that stuff on anything and it would be amazing.

How to make Mango Salsa Chicken and Rice:

  1. Start with your chicken. You can use boneless chicken breasts or thighs, and it won’t change the cook time either way. Because we brown them first in the pan, and then add them to the rice later on, both breasts and thighs will be fully cooked and incredibly moist and juicy because of that steamy, saucy environment.
  2. Remove your chicken and saute your peppers.
  3. Add the broth and salsa and bring to a simmer.
  4. Stir in the rice (rinse it first!), salt and pepper. Bring to a simmer then cover and reduce heat to low.
  5. Let the rice cook about half way, then stir, and replace the chicken on top of the rice to finish cooking.
  6. Just before serving, sprinkle the chicken with shredded cheese, cover and let sit for 5 minutes.
  7. Get ready for a flavor explosion! (Was that cheesy? I don’t care!)
mango salsa chicken and rice being scooped out of pan

Variations on this Chicken and Rice:

  • This Mango Salsa Chicken and Rice is naturally gluten free, just be sure to double check all of your ingredient packaging.
  • To make dairy free, substitute a dairy free cheese or omit.
  • Feel free to bump up the veggies! Whatever you think you would enjoy with this flavor profile is fair game. Keep in mind that quicker cooking vegetables should be added closer to the end of the cook time.
  • Feel free to use another salsa as long as it is the same amount — regular tomato salsa, spicy, peach — get creative!
  • Feel free to mix up the cheese or add other toppings! Avocado, lime wedges, green onions, cilantro are all great options.

More chicken and rice recipes you’ll love!

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Mango Salsa Chicken and Rice

This Mango Salsa Chicken and Rice is made with 6 ingredients, in ONE pot, and is packed with flavor! Just dump and simmer. With step by step recipe video.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 467kcal

Ingredients

  • 2 tablespoons oil
  • 4 boneless skinless chicken breasts
  • 1 red bell pepper chopped
  • 1 1/2 cups low sodium chicken broth
  • 1 jar prepared mango salsa 415ml or 14oz
  • 3/4 teaspoon salt
  • 1 pinch 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 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. Bring to a boil, add rice, salt and pepper. Cover and reduce to medium-low to simmer for 10 minutes.
  • Uncover, stir, and nestle chicken breasts down in the rice. Cover and cook for 10 more minutes until chicken is cooked through and rice is tender.
  • Uncover, stir rice, and sprinkle cheese over chicken. Cover and let rest for 5 minutes before serving.

Nutrition Information

Calories: 467kcal | Carbohydrates: 40g | Protein: 36g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 774mg | Potassium: 631mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 39mg | Calcium: 164mg | Iron: 1mg
Keywords chicken and rice soup, mango salsa, salsa chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. 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

  2. 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.

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