Mango Salsa Chicken and Rice

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• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 4 each boneless skinless chicken breasts
  Ingredient note

  Source: 4 boneless skinless chicken breasts
• As Needed + ¾ teaspoon salt
  Ingredient note

  Source seasoning: salt and pepper; Source: ¾ teaspoon salt
• As Needed Black pepper
  Ingredient note

  Source seasoning: salt and pepper
• 1 each red bell pepper (finely chopped)
  Ingredient note

  Source: 1 red bell pepper (finely chopped)
• 1½ cups low sodium chicken broth
  Ingredient note

  Source: 1½ cups low sodium chicken broth
• 1 jar prepared mango salsa (415ml or 14oz)
  Ingredient note

  Source: 1 jar prepared mango salsa (415ml or 14oz)
• ⅛ teaspoon pepper
  Ingredient note

  Source: ⅛ teaspoon pepper
• 1 cup long grain white rice (converted for best results)
  Ingredient note

  Source: 1 cup long grain white rice (converted for best results)
• 1 cup shredded mozzarella or cheddar cheese
  Ingredient note

  Source: 1 cup shredded mozzarella or cheddar cheese

1. 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.
2. Remove chicken and cover to keep warm.
3. Add peppers to pan and cook for 2-3 minutes until crisp tender.
4. Meanwhile, rinse your rice thoroughly.
5. 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.
6. Uncover, stir rice, and sprinkle cheese over chicken. Cover and let rest for 5 minutes before serving.