How I Made a Mango Chicken & Rice Skillet in One Pan

4 Servings
55 Minutes

We don't eat a lot of red met but my husband needs his protein, so we usually have chicken. That can get boring so I like to add a little flair!

I also hate doing a MILLION dishes every day! I had no idea that being an adult meant you need to always be cleaning your kitchen and washing dishes  Why did no one warn me! This dish is one pan friendly!

First I cooked the chicken until the outside was golden and took it out of the pot while I made the rest of the dish (about 10 minutes).

It's ok if it is still a little under as I will cook it more at the end.

Finally diced onion.

Scooped out and diced.

Cubed pepper.

Minced garlic.

I placed all the above incredients back in the same pan I had used for the chicken on a medium heat with some spices:Salt Pepper Onion powder Chili powder

I also added a table spoon of chunky salsa on top. Cook for about 5 minutes.

I then added 1/2 a cup of basmati rice to the semi cooked mango and veggies.

I also added a cup of chicken stock. I like using chicken stock for my rice instead of water for added flavor.

Then I let the rice cook on low heat for about 20 minutes.

I left the pan covered and once the rice was tender, I added the chicken back in.

I added some shredded cheese on top and then it was ready of eating!

How I Made a Mango Chicken & Rice Skillet in One Pan

Recipe details

  • 4 Servings
  • Prep time: 15 Minutes|Cook time: 40 Minutes|Total time: 55 Minutes



cook chicken on medium heat then set aside
saute veggies on medium hear for 5 minutes then add rice and stock and cook on low heat until rice is tender.

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