Real Recipes From Real Home Cooks ®

margarita chicken & rice skillet

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For margarita chicken & rice skillet

  • 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
    (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

How To Make margarita chicken & rice skillet

  • 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.
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