Southwest Spiced Chicken with Mango Salsa and Lime Rice

This vibrant dish brings together the best of sweet and savory flavors. Tender chicken cutlets are seasoned with a smoky Southwest spice blend and pan-seared until golden. A fresh mango salsa adds a bright, tropical pop, while the zesty lime rice and smoky red pepper crema tie everything together.

Perfect for a weeknight dinner that feels special, this recipe is packed with color and bold taste. The mango does double duty: its juice enriches a quick pan sauce, while the chopped fruit stars in the salsa. Serve it all with a squeeze of lime for a meal that’s as delicious as it is beautiful.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce MangoView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, drain mango over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Roughly chop cilantro. Trim and thinly slice scallions. To bowl with mango juice, stir in Tex-Mex paste, juice from half the lime, and 2 TBSP water (3 TBSP for 4 servings).
3. In a medium bowl, combine chopped mango, cilantro, scallions, and a squeeze of lime juice to taste. Season with salt and pepper.
4. Pat chicken dry with paper towels and season all over with half the Southwest Spice Blend (all for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If seasoning begins to burn before chicken is cooked through, reduce heat to medium. Turn off heat; transfer to a cutting board to rest for at least 5 minutes. Wipe out pan.
5. Return pan used for chicken to medium-high heat. Add Tex-Mex paste mixture and bring to a simmer. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.
6. Fluff rice with a fork; stir in lime zest and season with salt and pepper. Thinly slice chicken crosswise. Divide rice between bowls and top with chicken. Drizzle chicken with pan sauce, then garnish with mango salsa and smoky red pepper crema. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use pork or steak instead of chicken?

Yes, you can substitute pork chops or steak. Cook pork 4-6 minutes per side, steak 3-6 minutes per side to desired doneness. Adjust cooking times accordingly.

What if I can't find Tex-Mex paste?

You can substitute with a mix of tomato paste and a pinch of chili powder, cumin, and smoked paprika to mimic the flavor.

Is this recipe spicy?

It has a mild to moderate heat from the Southwest spice blend and Tex-Mex paste. For less heat, reduce the spice blend or omit the paste.