Mango Chicken with Brown Rice

In medium-sized saucepan, bring water and salsa to a boil. Add rice and simmer over low heat for about 25 minutes or until rice is done. Toast sesame seeds in medium non-stick skillet over low heat (about 3 minutes) until golden brown. Sprinkle onto a plate to cool. Pour olive oil into pan, swirl and add chicken tenderloins. Sprinkle garlic, ginger and black pepper over chicken and increase heat to medium. Cook for about 4 minutes and turn all pieces over, while stirring garlic around to avoid burning.

Add diced mango to pan, evenly spooning it around and over the chicken pieces. Saute mango for about 2 minutes, stirring occasionally. Add tomatoes and squeeze lime juice over top. Simmer for about 5 minutes, until tomatoes are hot and mango is juicy. Serve over rice.