Mango Salsa Chicken and Rice

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 435cal

Author: Ashley Fehr

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.

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US Customary - Metric

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.

Video

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