MARGARITA CHICKEN & RICE SKILLET

1
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

Rating:

★★★★★ 1 vote

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

How to Make MARGARITA CHICKEN & RICE SKILLET

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.

Printable Recipe Card

About MARGARITA CHICKEN & RICE SKILLET

Course/Dish: Chicken Other Main Dishes
Hashtags: #lime #zesty



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