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Mango Salsa Chicken and Rice Recipe

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4.4 from 2 reviews

This flavorful Mango Salsa Chicken and Rice recipe combines tender seared chicken breasts with a vibrant, sweet mango salsa sauce and tender rice cooked together in one skillet for an easy, delicious weeknight meal. The dish balances savory and fruity flavors with a touch of melted cheese, making it a crowd-pleaser served in just 35 minutes.

Ingredients

Protein and Vegetables

  • 1 tablespoon oil
  • 4 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 red bell pepper, finely chopped

Rice and Liquid

  • 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, rinsed thoroughly

Finishing

  • 1 cup shredded mozzarella or cheddar cheese

Instructions

  1. Sear the chicken: Heat oil in a large skillet over medium-high heat. Add the chicken breasts, seasoning lightly with salt and pepper. Sear each side until golden brown, about 3-4 minutes per side, ensuring a flavorful crust.
  2. Rest the chicken: Remove the seared chicken breasts from the skillet and cover them loosely to keep warm while you prepare the rest of the dish.
  3. Cook the peppers: In the same skillet, add the finely chopped red bell peppers and cook for 2-3 minutes until they reach a crisp-tender texture, infusing their sweetness into the pan.
  4. Prepare the rice: While the peppers cook, rinse the long grain white rice thoroughly under cold water to remove excess starch, which improves texture.
  5. Simmer rice with salsa and broth: Add the low sodium chicken broth and mango salsa to the skillet with the peppers. Bring the mixture to a boil, then stir in the rinsed rice along with salt and pepper. Nestle the chicken breasts back into the skillet on top of the rice. Cover and reduce heat to medium-low, allowing everything to simmer gently for 13-16 minutes until the rice is al dente and the chicken is cooked through.
  6. Add cheese and rest: Once the rice is cooked and liquid absorbed, uncover the skillet and stir the rice gently. Sprinkle the shredded mozzarella or cheddar cheese evenly over the chicken breasts. Cover the skillet once more and let it rest off the heat for 5 minutes, allowing the cheese to melt and flavors to meld before serving.

Notes

  • Rinse the rice well to prevent it from becoming sticky or gummy during cooking.
  • Use low sodium chicken broth to control the saltiness, especially with the salty cheese added later.
  • You can substitute chicken breasts with thighs if you prefer a juicier option; adjust cooking time accordingly.
  • Feel free to use other cheeses like Monterey Jack or Pepper Jack for different flavor profiles.
  • This recipe can be doubled or halved easily to accommodate more or fewer servings.

Find it online: https://cookedbygrace.com/mango-salsa-chicken-and-rice-recipe/