- 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1 cup uncooked regular brown rice
- Vegetable cooking spray
- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 mango, peeled, pitted and diced
- 1 small red pepper, cut into 2-inch-long strips
- 2 tablespoons hot mango chutney
- 2 green onions, thinly sliced
- Heat 2 1/2 cups broth in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 45 minutes or until the rice is tender.
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
- Add the mango, red pepper, chutney and remaining broth to the skillet. Cook over medium-high heat for 5 minutes, stirring occasionally. Stir in the green onions. Serve the chicken and mango mixture with the rice.