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Mango Salsa Chicken and Rice
Course:
Main Course
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
servings
Calories:
467
cal
Author:
Ashley Fehr
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.
Print Recipe
US Customary
-
Metric
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.
Video
Nutrition
Calories:
467
cal
|
Carbohydrates:
40
g
|
Protein:
36
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Cholesterol:
94
mg
|
Sodium:
774
mg
|
Potassium:
631
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1155
IU
|
Vitamin C:
39
mg
|
Calcium:
164
mg
|
Iron:
1
mg