MARGARITA CHICKEN & RICE SKILLET

Ellen Bales

By
@Starwriter

This recipe looks very much like a dish served at a familiar restaurant chain, and that dish is one of my favorites. This means that I can make it myself--woo-hoo! I am ready for it! A wee bit of tweaking is all I need.
Recipe & photo: kraft.com


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

30 Min

Ingredients

1/2 c
kraft zesty lime vinaigrette dressing, divided
6
chicken breast halves, skinless and boneless
1
red pepper, chopped
1
onion, chopped
1 can(s)
(14.5 oz.) chicken broth
1 1/2 c
long-grain white rice, uncooked
1/2 tsp
ground cumin
2 Tbsp
chopped fresh celery leaves
1/2 c
shredded monterey jack cheese
tri-color tortilla strips

Directions Step-By-Step

1
Heat 2 Tbsp. of the dressing in a large nonstick skillet on medium-high. Add chicken; cook 4 minutes on each side or until chicken is golden brown on both sides. Remove from skillet.
2
Add peppers and onions to skillet; cook and stir 5 minutes or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
3
Simmer on medium-low heat about 30 minutes or until chicken is done and rice is tender. Remove from heat. Sprinkle with cheese. Let stand, covered, 5 minutes.
4
To serve, garnish with celery leaves and tri-color tortilla strips.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #lime, #zesty