My family has embarked on a new adventure: we are moving. We’ve gone through the pain associated with putting our house on the market, we’ve bitten our nails to the quick waiting for contracts to get signed…and now with a rapidly approaching closing date … we are packing up and on the move!

In preparation for the move I’ve been pulling everything out of my cabinets….and oh, the treasures I’ve uncovered!

Ok. Not really. What I’ve found is several half used packages of pasta, bulk arborio rice I meant to use….a while ago, “some” basmati rice left from some other culinary adventure… the list goes on and on.

I’m embarrassed. I’m supposed to be frugal! I’ve decided that a full pantry inspection should be done at least once a quarter to make sure I’m using everything I’ve spent my money one. (Stay tuned to see if I follow through on THAT.)

So I dumped it all out on the counter and made a list of what I need to use over the next three weeks and I’ve been on the hunt for recipes that are quick and easy to help me use up my stash….and redeem myself in my frugal mind’s eye.

Last night we made this recipe from my friend Keri Lyn at SheSaved.com and it was a hit with the whole family…and it took me all of 10 minutes to throw together.

Mango Chicken with Basmati Rice

1c. Basmati Rice

1/2c. Chopped Onion

2c. Boiling Chicken Broth

4 Boneless, Skinless Chicken Breasts

1 – 1 1/2 c. Mango Salsa ( We used Private Selection Firestone Peach and Mango Salsa I got at Dillon’s… $2.99)

TIP: You can make your own salsa by adding one peeled, pitted and chopped mango plus 1Tbsp fresh grated ginger to 1c. of regular tomato salsa.

Salt/Pepper to Taste

In a shallow 2qt baking dish (I used an 8″ square) mix dry rice and chopped onion. Pour boiling chicken broth evenly over the rice. Place chicken breasts on top of the rice and cover in salsa. Cover and bake for 45-50 minutes at 350 degrees until chicken is done and the rice has absorbed all of the liquid.

I also chopped up two mangoes and layered them on top of the chicken, under the salsa. Next time I think I would reduce the amount of broth a little bit if I do that again.

Super easy…we served this with fresh green beans (Note to Self: Fresh Green Beans in February are mythical). It was a little bit spicy…but not so much that the kids didn’t snarf it down anyway. My 3 year old daughter’s eyes got HUGE and a big grin appeared on her face when she took her first bite of rice and got a chunk of mango as a surprise.

On this weekend when coupons are a little on the light side… take the extra time to look through your pantry and see what you can utilize to help reduce your spending and change up your dinner menus!